Slideshow: First Look: Fast-Baking Wood-Fired Pizzas at Dolce Vita, in New Orleans

Mio Giardino ($12)
Mio Giardino ($12)

This mozzarella, Parmesan and tomato sauce based pie is intended to be a vegetarian's equivalent to an all-meat pizza. Roasted zucchini, yellow squash, portobello mushrooms, and eggplant are added along with sliced tomatoes and post-bake fresh spinach—truffle balsamic vinegar is a finishing touch.

Undercarriage
Undercarriage
Smoked Salmon Special ($14)
Smoked Salmon Special ($14)

Smoked in-house with apple and cherry wood, the salmon is added post bake with a mesclun mix and sriracha wasabi.

The Edge
The Edge
The Margherita ($12)
The Margherita ($12)

A blend of dry-aged mozzarellas with differing fat content and a domestic buffalo milk hybrid called Bacio is applied before the tomato sauce, which Mocanu explains is a way to protect the cheese (not a nod to South Jersey). Olive oil, Parmesan, and fresh basil are also added before the pie heads into the oven.

Pepperoni Pizza ($12)
Pepperoni Pizza ($12)
In Action...
In Action...

Bogdan Mocanu on the left, and Jeremy Jourdan, right.

By the Slice ($3)
By the Slice ($3)

Slices of Pepperoni with added fresh tomatoes and mushrooms. Extra toppings are 25 to 50 cents.