Our Artisan Neapolitan style dough is made from type OO flour imported from Italy and is cold fermented for at least 48 hours. This technique produces a soft, chewy crust. Our hand crafted pizzas are baked in our 900 degrees Stefano Ferrara wood-fired brick oven imported from Naples, Italy. Our mozzarella is made fresh daily in house and is complemented by local California tomatoes. We also offer fresh Salads with house- made dressings. We have Charcuterie & Cheese Boards and our Small Plates include our house-made Meatballs, Fire Roasted Garlic Shrimp and Fire Roasted Cauliflower.
We have carefully select our beers and wines to highlight and compliment the flavors on our menu. We rotate our four tap beers. two tap wines and offer house-made Red and White Sangria.
For the last couple of years Campo has had a monopoly on Neapolitan style pizza in Reno. With the opening of SouthCreek Pizza on the southern end of town in late 2013, Campo faces some new, and very tough competition.
South Creek Pizza, 45 Foothill Rd., may no longer be South Reno's best-kept secret. On a recent Friday evening, droves of...