It’s 5:30 p.m. on a Friday night in Glen Mills, and there is a line out the door. This is the kind of popularity that all restaurants strive for, and the type of cult following that Ravanesi Pizzeria Napoletana has. With limited hours (read: until out of dough) and limited menu offerings, the focus here is truly on quality over quantity, and that’s what keeps people coming back … in droves.
Ravanesi doesn’t even do takeout on their busiest nights because as chef and owner Dave Ravanesi says, “This food is meant to be consumed right away, hot out of the oven.” I had the chance to catch up with Dave and ask him some in-depth questions about his love for making and sharing great Neapolitan-style pizza. Here’s what he had to say:
PA Eats: Your website says that your dough takes 30 hours to make. Can you tell us more about the process?
Dave Ravanesi: I made a natural starter about five years ago and have been working with it for years. The fermentation process is a touchy one, as sourdough cultures can be acidic. I personally don’t like it too acidic. This is about the length of fermentation time that works for me. I’ve tried every which way. There really are no big secrets. It more depends on the time it takes to reach the flavor profile I like. My dough mixes very little. I let time and folding work the dough.
What’s your favorite pizza?
It depends—it’s tough to say. Pizza is so diverse in the range it has. I’m all over the place. I like when people push the boundaries and try different things. I know a lot of purists, but I like it all, even if I wouldn’t eat it every day.
Favorite foods besides pizza?
Italian is number one, but I love Mexican food. Italian and Mexican I can live off of—the hotter the better.
Any recommended beverage pairings for the Ravanesi menu?
I originally thought about doing that, but what I realized is people like different things all the time. There are so many diverse palates—whatever you want to drink with it is good by me. My thing is I want you to enjoy yourself.
What in your opinion are the most crucial elements of the perfect Neapolitan pizza?
I’ll say this: first of all it’s got to be in balance. The key to all good food is that there’s a balance. You have five senses and (as a cook) you’re playing against those. The perfect pizza has a crisp and light crust, one that has a crunch but is tender. I tend to prefer a chewier dough. Balance of the ingredients, where none are overpowering the others, is key. All the ingredients in harmony, that’s the goal for me.
What is the fastest you’ve sold out of pizza?
6:40 p.m.—but I was making pizzas until after 8 p.m., which is why I don’t do takeout orders on Friday or Saturday anymore. This particular product is not meant to travel anyway.
Any plans to expand or add to the menu?
There’s a few things I’d like to do, but it wouldn’t stick to the traditional Neapolitan pizzas. I’m working with some smoked speck … we’ll see. If it’s really a wow factor then I’ll put it on there, otherwise I won’t. What’s the point of having an item on the menu that’s not to die for?
Luckily for me, catching up with Dave also meant indulging in some of Ravanesi’s delicious pizzas straight from the oven. Dave’s pizzas are demonstrative of his attention to detail, as well as to how wonderfully he has honed his craft. The flavors, textures and balance of toppings were in perfect harmony with the slightly chewy, yet tender and crisp crust.
It’s evident that Ravanesi’s house-made fior di latte and pizza dough are central to the pies, which showcase only fresh, top-quality ingredients. For people who love great Neapolitan-style pizza, Ravanesi is the perfect place to enjoy pizza of uncompromising quality, baked by a true craftsman. Be sure to check them out online and on their Facebook page.
Ravanesi’s Pizzeria Napoletana is located at 790 Baltimore Pike in Glen Mills; phone: (484) 840-8912.
- Photos: Sarah Greenwood
One Comment