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Hill and Holler Pizza


Neapolitan Pizza Served Right

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Hill and Holler Pizza


Neapolitan Pizza Served Right

 


Wood-Fired Oven Greatness

Hill and Holler Pizza serves Neapolitan Pizza with a bistro flair. All of our pizzas are cooked in our wood-fired oven at around 700 degrees Farhenheit and served right away. Neapolitan pizzas are best enjoyed with just a couple toppings. But we sometimes like to break the rules.

 
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16 Beers on Tap


16 Beers on Tap


Neapolitan pizza has had a long and storied history on its way to  Hill and Holler Pizza in downtown Lewisburg. Neapolitan pizzas originated in Naples, Italy, and constitute the first variation of the pizza anywhere. Flatbreads had existed in Naples for years, but it wasn’t until the 1700s that the peasants began topping their flatbreads with tomatoes. Tomatoes had been brought back from Peru by European explorers in the 1600s, but were mistakenly thought of as poisonous by the citizenry for nearly 200 years. (In actuality, most Europeans were using pewter plates that, when reacting with the acidity of the tomatoes, leached lead directly into the food, leading to many lead poisonings and deaths that were erroneously linked to the tomatoes.)

But sometime in the 1800s the peasantry began topping their flatbreads with tomatoes and a new craze was born. Aristocrats and other travelers would venture into the poorer Neopolitan neighborhoods just to get a taste of this new, local specialty. Soon thereafter, the pizza was born.

When Hill and Holler began investigating which type of pizza to serve, Neopolitan style gave them the opportunity to chase the perfect pizza, says Chef Todd Wagner, an alumnus of the Greenbrier Apprenticeship Program and long-time veteran of the Greenbrier Valley food scene.

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Neapolitan Pizza


Neapolitan Pizza


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