Pizza making at Rusciano's Authentic Taste of Napoli, North Liberty's newest pizza restaurant, is a savory science that has been passed down for decades in Naples, Italy. Rusciano's co-owner and executive chef Gennaro Rusciano, a Naples native who emigrated from Italy in 2016, knows pizza like the back of his dough-flipping hands.

His starter dough is simply flour imported from Naples and water that sits for 12 to 24 hours as it grows thanks to naturally-occurring bacteria. No yeast necessary. Add the rest of the flour, and some salt. After some pulling, some folding in a fork mixer, the toppings are affixed: tomato sauce, Fior Di Latte cheese, Parmigiano-Reggiano cheese and olive oil. All ingredients are imported from Italy. Some basil grown in house is added.