What is MidiCi’s secret?
We have imported two Mario Acunto Wood Fired ovens directly from Naples, Italy that cook between 950 and 1000 degrees. Cooking at this heat versus a lower temperature used by many other concepts greatly increases the skill needed to operate our ovens, but the high heat yields a far superior product, and stays true to our Neapolitan roots.
Our menu has a variety of offerings, starters, fresh salads, specialty pizzas, handheld subs, and calzones. Vegetarian options range from pizza, calzones, subs, our salads, bruschetta, burrata caprese and our delicious garlic bread.
We make two types of dough, regular or gluten-free, which are baked fresh daily, from scratch. And while we cannot divulge our “Gluten Free” recipe, we make it daily in house and never serve pre-made or frozen gluten free dough. “We’ve been told our gluten free dough is so good, guests can’t believe it’s actually gluten free.” In addition, all our pizzas are hand rolled which creates a “rustic” shape and look versus a normal pizza.
Our ethos is to provide our guests with the best possible ingredients, made in house, and always fresh over frozen. Our concept has been called fast and fun, which is a great way to describe us. From time to time, you’ll see our kitchen team tossing pies to each other from across the kitchen, some can toss dough up to twenty feet in the air. While we don’t consider ourselves a “dinner and a show” concept, we do find many guests absorbed as they watch the kitchen work. It truly is a unique experience and a glimpse into a commercial kitchen that most never get to witness. Next time you stop in, feel free to bring your children and walk up to the kitchen and talk to our team. Most of them have been with us for three to four years and live and breathe pizza, and always enjoy sparking some joy with our younger guests.
All Pizzas are not created equally!!! Making our products fresh daily combined with our Specialty Ovens provide our guests with a unique flavor profile that cannot be matched.