Of all the many styles of pizza, thin-crust, wood-fired Neapolitan is arguably the most famous — and the original. Sicily has its thick, focaccia-like pizza. The area around Rome has pinsa, made with rice and soy flour to give it more lightness and chew. Lesser known is Apulian pizza, coming from the southeastern city of Bari.
The Apulian style is ultra-thin and crisp. Unlike Neapolitan, which must be made with ultrafine 00 flour, this style is also made with type 1 flour, which also includes some of the bran, making it more rustic.
Places that make Apulian pizza are rare in the states, with a peppering of spots in central Connecticut, northern New Jersey, Santa Monica — and now, Sacramento.
A homecoming of sorts
Dodici Pizza, opened last month in Alkali Flats, is an offshoot of popular midtown Italian restaurant Adamo’s Kitchen.
Father-daughter team John and Chiara Adamo intended to open the restaurant before the onset of COVID-19…