About Bethlehem Farm

Growing up  in the New Jersey/New York area in an Italian family (I am second generation Italian-American), pizza  was a staple. The pizza I knew is much different from what we see today  in the most popular pizza chains. Our pizza came from local  establishments called Ralph's or Scotto's. Italian was spoken in these  places and the pizza was amazing. In a desire to share "real" pizza with  my family ( and inspired by reading The Lost Ravioli Recipes of Hoboken), I  embarked on a journey to make my own. My father had a small pizza  restaurant when I was young, and he would make us pizza every Friday  from the left over Sunday gravy. After researching and finding a local  craftsman we built our first Pompeii style brick oven. We found an  authentic pizza dough recipe using Caputo 00 flour (the same we use today-imported from Italy), and off we went. We  have been perfecting our techniques and work to include as many local  toppings as possible. Our desire with the foods we produce was to get  back in touch with real food-the way our grandparents would eat. This was  our founding mission back when we started Bethlehem Farm.  Using  simple, whole ingredients and techniques can make food not only taste  good-but also be good for you.