Ancora Pizzeria opened in June 2011. It was instrumental in the revitalization of Freret Street. We are housed in a renovated building next to our sister restaurant, High Hat Cafe.
Our pizzas are made with flour, water, and sea salt. No commercial yeast is ever used. The dough takes three days to prepare from start to finish, and the crust is unique to New Orleans. Ancora offers the first truly authentic Neapolitan pizza in this city using a style that is hundreds of years old.
Our pizza oven was made by Stefano Ferrara and was imported directly from Naples. Hand-crafted with materials from Mt. Vesuvius, the oven reaches temperatures of up to 900 degrees. To keep in line with Neapolitan tradition, we bake our pizzas directly on the oven floor, keep the oven between 750-850 degrees, and cook a pizza in 45-90 seconds.
Our ingredients come directly from local New Orleans producers or are imported from Naples. We believe that using the best possible ingredients and the freshest produce is the first step in creating a delicious product.
Heritage breed pigs are used to create salumi in our custom made curing room. When you walk into the restaurant you will see the windows into this world. We like to keep things interesting, whether it's Sanguinaccio, Lonza, or Coppa.