FIAMMA pizza company — Restaurant in Chattanooga

I called the restaurant before we arrived to ask if the gluten free crust was a previously frozen one, or one made fresh at the restaurant. The young lady told me all about the direct from Italy flour and gluten free flour they use. When I heard that, I was sold! They have two traditonal pizza crust options, Neapolitan and Sicilian. The gluten free crust is made in the style of the Neapolitan. I have included a photo of the menu board, current as of June 2020. The rest of my table shared one large Bianca and one large Pepperoni pizza. I shared a large gluten free crust Prosciutto and Arugula pizza with my mom. The entire table agreed, the crust and flavors of the pizza were INCREDIBLE and worth any trip we would need to take to eat here again. We devoured all the pizzas in record time with zero leftovers. The staff are all very friendly and ready with helpful recommendations. There is a basic restaurant location up top, with tables and booths, and the kitchen where they make the pizzas right there with a wood fire oven. There is a secondary eating area with a bar on a lower level, off to the side and down a ramp, with an outdoor patio as well. You can place your order at the register in either eating area. The entire place is clean and the atmosphere is modern, minimal, and inviting. It feels like a fun place to come with a group of friends and just feast and drink. The bathrooms are single use, and clean. I wish I could give this place higher than a 5 star rating. They really deserve it. Make sure you tip well! The ingredients are fresh and thoughtful. And the whole dining and food experience was...

Finally got around to eating here. We're a big fan of Neapolitan pies. Pizza Making Forum for some dough recipes if you want to see the science involved. Or better yet, get to the Pizza Expo in Vegas! Or subscribe to Pizza Today and mix, ball, proof, and toss some pies for a J oh B to get your knowledge on.

Got several pies to try on the 1st visit. All were good, but I'll give some constructive personal likes at the end. Went for all their own pies, nothing of our own choosing. Hands down the favorite was the Salsiccia. Loved this pizza! 2nd was the Pep and 3rd was the Margherita. All are worth a visit. The Salsiccia is worth planning for or changing plans for or strong arm techniques if needed.

Some bits from a pizza eater... in the colder months with your copper top tables, do a double aluminum tray with a heated one holding the pie. Literally we were eating cold pizza within 3 minutes from them hitting the table. By the 2nd slice we were eating slightly warm to cold pie. Second, get an impressive and expressive olive oil for ONLY (food cost eh!) the Margherita. This should be the prime example of a Neapolitan pizza but ours fell short on basil and oil. This is just a minor tid bit I wanted to toss in the air. The thicker or double plates is a must imho during cold temps...

Okay, this is THE best pizza, hands down. The genuine Neapolitan-style pizza. It’s rare, very. I mean I don’t mind a generic all-you-can-eat-buy-one-get-two pie, every now and then. But when you want a real pizza - this is a place to go. Again, very hard to find. To my taste, pizza is 60% crust / 40% toppings. These guys they have commercial bags of Caputo Doblezero flour laying around, so I believe that’s what they’re using. Feels like they do authentic fermentation, too. And a wood oven. Well the crust is perfect: bubbly, airy, chewy, slightly burnt on the edges. As to the toppings: very basic - how it’s meant to be. Margherita, white, prosciutto and arugula. Please take it as is, save “customization” for dominos. It’s worth it. Everything is fresh, tastes like it’s a real San Marzano. I believe that’s what it was. All come in one size 12’. Comes out a little pricey as to the dollar/food ratio. But if you want to treat yourself - go for it. I wish you guys to be slinging them pizzas like big macs at McD. I don’t care much for the interior etcetera, as long as the food is good. It’s a breath of fresh air and a true delicacy in all its authentic simplicity, which is so hard to recreate. Thank you for what you do, and I wish you have more and more people...