First look: MidiCi, the Neapolitan Pizza Co. offers fresh take on pizzeria
MidiCi, the Neapolitan Pizza Co. will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. The Meats pie, featuring pepperoni, meatballs and cotto al rosemarino, sits on the self fresh out of the wood-buring oven. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Annaisha Smith works along the counter building various pizzas with other trainees. Photo: David SorcherDavid Sorcher
MidiCi, the Neapolitan Pizza Co. will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Photo: David SorcherDavid Sorcher
MidiCi, the Neapolitan Pizza Co. will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. An Aperol Spritz is one of the featured cocktails. Photo: David SorcherDavid Sorcher
MidiCi, the Neapolitan Pizza Co. will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. The Angel's and Devil's Margaritas. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. A Tequila Mojito is one of the featured cocktails. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Anthony Jones retrieves a pie from the wood-burning pizza oven. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Co. will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. A colorful Gardenar pizza. Photo: David SorcherDavid Sorcher
MidiCi, the Neapolitan Pizza Co. will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Thin crust pizza shells fire-baked to perfection. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Co. will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Order numbers for table service sit on the counter. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. The restaurant uses fire-roasted coffee bean made to order by their own recipe. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Eric Paradies works on his pizza spinning skills. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Lighting fixtures that hang from the ceiling. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Some featured wines line the counter. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Some featured wines line a shelf. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Lighting fixtures give a homey feel along the counter. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. A Polaroid camera is provided for guest to capture special moments with friends. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. The restaurant extends its friendship theme even to the bathroom waiting area. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. The restaurant keeps a number of beers on tap, including some local favorites from Rhinegeist and Madtree breweries. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Abbas Jasmie cuts some fresh-baked focaccia bread just out of the wood-burning oven. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. An Italian salad in front and a Pale & Ricotta and MidiCi House salad behind, sit on the counter. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. A hand-hammered espresso machine sits on the back counter ready to brew fresh, fire-roasted coffee. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. A live olive tree stretches to the ceiling in the middle of the dining area. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. James Baffoni, center, demonstrates pie cutting for Abbas Jasmie and Aaron Cranow. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. A meat slicer stands ready for use. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Jodi Smith adds cheese topping to a pizza. Photo: David SorcherDavid Sorcher
MidiCi the Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. The restaurant keeps an instant camera in-house and encourages guests to photograph each other and add to their hanging gallery of friendship images. Photo: David SorcherDavid Sorcher
MidiCi The Neapolitan Pizza Company will open Saturday, Dec. 9, 2017 at 595 Race St., Downtown. MidiCi uses only fresh ingredients, including non-GMO flour and crushed Italian peeled tomatoes, to make thin-crust pizzas to order. Trainee Aleisha Isham dresses a salad as Marlana Walker looks on. Photo: David SorcherDavid Sorcher