A wood-fired pizza is unlike any other. The live fire, the dough that rests without rushing and that charred crust are the signature of the house at Santo Olivo.
Slow-fermented dough
It all starts hours before the oven is lit. Santo Olivo's dough ferments slowly, which gives it flavor, lightness and a crumb that opens into bubbles when it hits the fire. A rushed dough feels heavy; a dough given time feels airy and crisp.
The wood-fired oven makes the difference
The wood-fired oven works over a live fire. The pizza cooks quickly: the base stays firm, the cheese melts evenly and the crust puffs up and chars in places. That contrast between the soft center and the golden edge is what we look for in every pizza.
Our house pizzas
- Suprema Santo Olivo, the house favorite: pepperoni, green bell pepper, red onion, black olives and mozzarella.
- Margherita: house tomato sauce, mozzarella, fresh basil and olive oil.
- Prosciutto and arugula: mozzarella, prosciutto, arugula, parmesan and balsamic reduction.
- Four cheese: mozzarella, parmesan, goat cheese and gorgonzola.
What to pair it with
If you come as a group, order something for the middle of the table while the pizza bakes: the sausage and cheese board or the wood-fired cauliflower. In the evening, a Negroni or a glass of house wine goes very well with that charred crust.
Where: Santo Olivo Restaurant, Blvd. Luis Donaldo Colosio Murrieta 803, Plaza Cantabria, Residencial La Rioja, Hermosillo, Sonora, Mexico. Reserve your table or see the full menu.
