Till final yr, Hazel Dell had a blue meals truck referred to as Pizzeria La Sorrentina, the place proprietor Daisuke Matsumoto baked extremely acclaimed Neapolitan-style pizza: softer crust and a extra liquid tomato sauce than most pizzas.
The 905-degree wood-fired pizza oven cooked them up rapidly, and Matsumoto used an obsessive stage of authenticity in his recipe – sufficient to earn it sixth place on the 2016 Worldwide Pizza Expo in Las Vegas. That yr, Buzzfeed used Yelp critiques to rank it as the most effective pizza in Washington.
However now Matsumoto has outgrown his meals cart and offered it. That is as a result of he discovered a spot for his firm’s first stationary location at 3000 SE 164th Ave., Suite 107, Vancouver. The restaurant, which is at the moment being renovated, shall be formally opened on March 14th.
“So many individuals are ready for us to open up,” stated Matsumoto.
Matsumoto rubbed his thumb excessive of his new 6,000-pound wood-burning pizza oven imported from Naples, Italy.
“It is from Vesuvius,” he stated. “It holds the warmth very effectively.”
The arched, golden tiled range is the most recent addition to the Pizzeria La Sorrentina, which continues to be being expanded by tenants. Paint buckets, scaffolding and cardboard bins scatter the house. However when it is performed, Matsumoto stated, it is going to be probably the most genuine piece of Naples that Vancouver will discover. He serves pasta with recipes that solely come from southern Italy: With out alfredo or cream sauce. No polenta. And the pasta is all the time al dente.
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