NeoPapalis

Our family has been in the pizza business here in Michigan for more than 29 years. We pioneered our own Neo- Neapolitan pizza, three years ago when we opened our first NeoPapalis restaurant in Ann Arbor. The Neo pizza blends century old traditions of the thin crust pizza from Naples with the baking and dough techniques associated with legendary bri... ck-oven and coal fired pizza makers in New York and New Haven. Because we allow our dough to slowly rise for a minimum of 3 days the crust is light and delectable. We use fior di latte cheese, fresh basil , tomatoes from the foot of Southern Italys Mt. Vesuvius and sprinkle with extra virgin olive oil. You can finish your pizza with traditional or innovative, nouvelle toppings youd expect to find in San Francisco or West Hollywood. After marinating them in white wine, we bake our rosemary chicken and Italian sausage in our intensely hot 4000lb. stone ovens. We prepare fresh vegetables daily and cold meats such as Genoa Salami, prosciutto, and hot capicola ham are sliced on site. When your pie arrives, add free basil garlic butter, four pepper infused olive oil and or Greek oregano. Although in a very real sense, each of our pizzas takes days to make, yours, on average, will arrive in less than eight minutes. We keep the menu simple: just pizza, salads, fresh baked pita sandwiches and appetizers. Everything at NeoPapalis is fresh, affordable and made right in front of you by our highly trained certified pizza craftsmen. We dont coupon or do home delivery. Our everyday goal is to always deliver an experience that will put you on the path to Pizza Nirvana. Affordable Colleges Magazine put us on Their Top 10 of the nations best campus pizza places. The Michigan Daily awarded us the Best New Restaurant for 2013. TripAdvisor gave us their Certificate of Excellence 2 years running.Read More