At Cane Rosso, what you will find is authentic Neapolitan pizza made according to the strict guidelines of the Associazone Verace Pizza Napoletana - the official quality control watchdogs of true pizza. So what's the big deal about Neapolitan Pizza? The dough is made in-house, never frozen, from imported, all natural "Double Zero" Italian flour. The tomato sauce is made daily from hand-crushed San Marzano tomatoes. The mozzarella, or fior di latte, is hand-pulled in house daily from fresh mozzarella curd. The cured meats are imported from Salumeria Biellese in New York. The oven was imported from Italy and hand-made by third generation Neapolitan oven builder Stefano Ferrara. Made of refractory cement, volcanic sand and covered with custome glass tiles, it is fired with Texas hardwoods - never electricity or gas - to 900 degrees and will cook your pizza in under 60-75 seconds.