Riggatti's Wood Fired Pizza
Locally owned pizzeria that began in 2012 as a wood-fired oven mounted on a trailer and now runs shops in St. George and Washington.
The dough follows the Neapolitan pattern — crisp underneath, soft in the middle — is made fresh daily with a triple rise, and is fired in a seasoned wood oven at around 700 degrees.
Context
Neapolitan dough is defined by a soft, well-hydrated crumb under a crisp base, and it needs a very hot oven — around 700 degrees — to cook in the couple of minutes that leaves the inside tender. A triple rise develops gluten and flavor over time rather than through kneading alone. Starting as a wood-fired oven on a trailer in 2012 and growing into permanent shops is a route several successful pizzerias have taken, because the oven is the expensive part.
Our guide to pizza in St. George covers the wider field. The directory lists all Pizza Restaurants.
Nearby: Genki Ramen, Pho 101 Vietnamese Cuisine, Ike's Love & Sandwiches.
Categories
Address
1091 N Bluff Street, Suite 1002St. George, UT 84770
Contact
- Work Phone: 435-674-9922
- Website: https://www.riggattis.com
Frequently asked questions
How did the pizzeria start?
In 2012, as a wood-fired oven mounted on a trailer. It now runs shops in St. George and Washington.
What kind of dough is it?
Neapolitan-pattern — crisp underneath, soft in the middle — made fresh daily with a triple rise and fired in a seasoned wood oven at around 700 degrees.
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