GG’s is committed to a vision of using only the best seasonal, locally grown, organic product whenever possible. We serve a thin crust artisan pizza baked in our wood fired Mugaini oven at a temperature up to 1000 degrees. We use only local natural hardwoods to give your pizza a crunchy airy crust with bits of smoky char. Our dough is all natural and made from 00 Caputo flour hand grown in the valley of Campania Italy. The wheat is har-vested each fall and then stored until the hot months of June and July when it is taken from its hull. The wheat is hand shucked, pressed and ground in a centuries old mill. We use a sponge style pre-ferment to make the dough which is aged for a minimum of 48 hours. Our tomatoes are certified “DOP” San Marzano from Italy grown in the shadow of Mount Vesuvius. All of this brings us back to our pizza, the scorching heat the oven generates creates a charring and blistering on the crust which makes the pizzas taste so great. Our oven is very hard to tame, but even harder not to love. Our oven is a true living thing, the way the oven stores the heat, the smoky flavor imparted on the pizza, the way our Pizzaiolo’s develop an intimate relationship, all give GG’s pizza it’s unique characteristics.
We were raised in a family where food was the center of life. We always watched our grandmother Lena Delucia as she worked to carefully prepare each meal with such attention to detail, making the most memorable food we have ever eaten. We were amazed at her passion and instinct, a true master at work. Every Sunday we would all gather at our grandparents house which was set up like a restaurant in their basement complete with full bar and kitchen. Soon we were given tasks like cutting the ravioli, tying the braciole and peeling the garlic- lots of garlic. These meals are most memorable and the hours would go by like minutes as we would eat, drink and listen to the stories of the old days. We were fortunate to have this background and even luckier to later watch as our mother Grace Marie cooked with equal passion our everyday meals as her mother before her.
I have come back to my roots here at GG’s. Long ago a passion for pizza started with one of my first jobs in 1977 at Papa Franks on Madison Ave, Bridgeport under the tutelage of Bobby Salito. My brother Gregory and I have owned all types of restaurants, but pizza and Italian food is what makes us happiest. We would not be here if it were not for all of our customers, friends and staff over the last 25 years. We have always been blessed to have staff that share our ideals of bringing happiness to all that come through our door. We spend a lot of effort on training staff and preparing food that comes from years of watching, learn-ing and a deep love for what we do. We want all that come to GG’s to experience that love. Bono Appetitol