If you've visited Vincenzo Capuano, you'll have noticed the golden scissors. They are not a gimmick. They help protect the structure of every pizza we serve.
"The way you cut the pizza determines the quality on the plate."
Why a Pizza Wheel Doesn't Work Here
A standard pizza wheel cuts by rolling with pressure across the dough. For a regular pizza, this works fine. For a contemporary Neapolitan pizza, especially the Nuvola crust, it can flatten the dough.
Our Nuvola dough is fermented for up to 30+ hours and contains many tiny air pockets. These air pockets give the crust its light, cloud-like texture.
When a pizza wheel rolls over those air pockets, the pressure can collapse them. The crust becomes flatter and denser.
How the Scissors Preserve the Pizza
Scissors cut at one point without rolling pressure across the crust. This keeps more of the dough structure intact.
- No rolling pressure, so the air pockets stay intact
- The cornicione stays tall and airy right up to the slice
- Each piece arrives at the table with the full cloud-like texture preserved
- Clean, efficient cuts without dragging toppings
It's Also a Ritual
The golden scissors have also become one of the most recognisable parts of Vincenzo Capuano. They are simple, useful, and memorable at the table.
It tells you: what you are about to eat is worth protecting. Every detail matters here.
The Neapolitan Pizza Scissors Tradition
Cutting pizza with scissors is not new. It exists in parts of Italian food culture. Vincenzo Capuano made it a regular part of his contemporary Neapolitan pizza style.
Next time you visit us in Lower Parel, watch the scissors. It's the moment where the technique becomes visible.