LAKE BUENA VISTA, Fla. — Inside EPCOT and its Italy Pavilion is Via Napoli. The authentic Italian pizzeria is an open-kitchen experience, firing up your pizza pies to 800 degrees.

The three wood-burning ovens are named after the active volcanoes in Italy: Mount Etna, Mount Vesuvius and Stromboli.

Costantino Ghinzani is the executive chef. Hailing from Northern Italy, he takes pride in authenticity.

“We have a particular water and flour imported straight from Italy,” he says.

Ghinzani showcases two pies for Spectrum News. He describes the first one as "unexpected."

“It’s very unusual for — I believe — the American taste,” he reveals.

So let’s taste! Here are your recipes, including a bonus grown-up concoction:

Prosciutto e Melone Pizza — by Via Napoli

White pizza — fontina, mozzarella, prosciutto, thinly sliced cantaloupe, arugula

Serves four individual pizzas/servings

Pizza dough ingredients

  • 1 kilogram flour
  • 0.6 liter water
  • 4.5 grams of yeast
  • 26 grams of salt

Prosciutto e Melone Pizza ingredients

  • 4 ounces mozzarella
  • 2 ounces Fontina
  • 2 ounces arugula
  • Cantaloupe (sliced) *Four slices on an individual-sized pizza*
  • Prosciutto (sliced) *3 slices on an individual sized pizza*

Pizza dough directions

  1. Melt and blend the yeast in the water (room temperature).
  2. Then add the kilogram of flour into the bowl with water. 
  3. Start mixing it, and after three minutes, add the salt.
  4. Continue mixing it for 15 minutes at medium speed with a mixer, or by hand. 
    • The dough will be ready when water and flour are completely blended into a smooth dough ball. If using a mixer, it will completely be wrapped up around the hook of the mixer. If done by hand, the dough will be detaching easily from the walls of the mixing bowl.

Pizza directions

  1. Evenly distribute the mozzarella and Fontina cheese on top of the dough, then put in the wood fired oven at 850 degrees.
  2. Once the base is cooked, add fresh arugula and freshly sliced cantaloupe and Prosciutto di Parma.

Carciofi Pizza

White pizza — artichoke, Fontina, mozzarella, truffle oil

Serves four individual pizzas/servings

Pizza dough ingredients

  • 1 kilogram flour
  • 0.6 liter water
  • 4.5 grams yeast
  • 26 grams salt

Carciofi Pizza ingredients

  • 4 ounces mozzarella
  • 2 ounces Fontina
  • 2 ounces artichokes
  • Truffle oil to your taste

Pizza dough directions

  1. Melt and blend the yeast in the water (room temperature).
  2. Then add the flour into the bowl with water.
  3. Start mixing it, and after three minutes, add the salt.
  4. Continue mixing it for 15 minutes at medium speed with a mixer, or by hand.
    • The dough will be ready when water and flour are completely blended into a smooth dough ball. If using a mixer, it will completely be wrapped up around the hook of the mixer. If done by hand, the dough will be detaching easily from the walls of the mixing bowl.

Carciofi Pizza directions

  1. Evenly distribute the Mozzarella, Fontina cheese and marinated artichoke hearts on top of the dough.
  2. Put in the wood-fired oven at 850 degrees.
  3. Once cooked, add white truffle oil as a final touch.

Italian Beer Sangria

Peroni beer, St. Germain, pear purée, orange juice, lemon juice

Ingredients

  • 4 ounces Peroni
  • 0.5 ounce Saint Germain
  • 1.5 ounces pear puree
  • 0.5 ounce orange juice
  • 0.5 ounce lemon juice
  • 0.5 ounce simple syrup

Directions

  1. Measure and pour the pear puree, the orange and lemon juices, simple syrup and the St. Germain Liquor in a 12-ounce rocks glass.
  2. Fill the glass with ice.
  3. Top off the beverage with the draft Peroni beer.