About Frank's Pizza Napoletana
Feel like you went out of town, without having to go out of town.
TRADITIONAL NEAPOLITAN, CONTEMPORARY SHREVEPORT
Who would guess that a wood-fried pizza restaurant would also be home to some of the area’s best steak and seafood selections? FRANK’S specializes in the area’s only true Pizza Napoletana; pizza made in the old world style of Napoli (Naples, Italy) the birthplace of pizza.
Watch our Pizzaioli make your pizza to order and bake it in 80 seconds in our big, red, 850°F Stefano Ferrara wood fired oven that was made in Napoli by Stefano using bricks and mortar made from volcanic material from Mount Vesuvius! (Remember Pompei?!)
We make our dough everyday with Caputo “00” flour, pure water, fresh yeast and sea salt. Our sauce is crushed San Marzano tomatoes & sea salt, we make all our mozzarella daily and our Italian sausage is made with fresh pork and spices.
At lunch & dinner, try FRANK’S VINO ROSSO BURGER – an 8 oz. ground beef patty with red wine reduction, that’s blasted in the wood fired oven & topped with Asiago, caramelized onions & sliced tomato and served on house made rosemary focaccia with creole mustard-mayo & wild arugula with crispy onion rings & remoulade on the side.
Our NEW SPRING-SUMMER Menu has a lot of new goodies too! The STRAWBERRY INSALATA is BACK! Fresh strawberries & wild arugula tossed with raspberry-honey Dijon vinaigrette with shaved red onion, French goat cheese & candied pecans. Try our GRILLED ITALIAN PANINI like the THE VEG WAY OUT (smoked house-made mozzarella, pesto, baby spinach, garlic roasted portobello & caramelized onions) and the IL CUBANO (braised pork shoulder, prosciutto, creole mustard, Calabrian chile aioli, pickles & provolone. Try the ASPARAGUS & TRUFFLE PESTO ORECCHIETTE (roasted asparagus, basil pesto with white truffle oil, Pecorino-Romano & a splash of cream) or the PISELLI E COPPE RISOTTO (English peas and spicy coppa salume in creamy herb risotto, finished with butter & Pecorino-Romano), both are great summer entrees.
The L’HAWAIANO-ITALIANO is a MUST have! Topped with chunks of Roasted Fresh Pineapple, Crispy House Cured Pancetta, Braised Pork Shoulder, Red Sauce, House-Made Mozzarella, Pecorino-Romano, Shaved Red Onion, Chile Flakes & Minced Fresh Garlic in E.V.O.O., it screams SUMMERTIME FLAVOR!
And, as promised, our Mexican inspired pizza, THE PABLO IS BACK! Ground beef, roasted chicken or braised pork, shredded jack cheese, black beans, jalapeños, cilantro pesto, house-made mozzarella & Pecorino-Romano. Finished with sour cream drizzle, pico de gallo & sliced fresh avocado.
It wouldn’t be summer without fresh basil, and we have lot’s of it and we’re putting it on THE DESPERATE HOUSEWIFE – roasted chicken, mozzarella, chile flakes, artichokes, sautéed baby spinach, crispy pancetta, grape tomatoes, basil pesto, garlic, Pecorino-Romano, ricotta & finished with toasted pine nuts.
Three different wood-fired CALZONI are available all day! Will your favorite be the CLASSICO, FIRENZE, or MUFFALETTA?
Don’t overlook FRANK’S delectable seafood dishes like GAMBERETTI CALABRESI (succulent peel & eat gulf shrimp steamed in white wine-garlic broth with shallots, fresh herbs, sun dried tomatoes & Calabrian chiles with warm garlic toast points)
as well as our fresh seafood & steak specials. Our Stefano Ferrara wood fired oven does something magical to a thick juicy steak. Chef’s Specials are newly announced twice a week!
EVERYTHING AT FRANK’S IS MADE FROM SCRATCH, WE DON’T EVEN HAVE A FREEZER!! (ok, we do have a little one that holds the homemade gelati & sorbetti we make!)
WE ARE KID FRIENDLY! We have NEW additions to the kid’s menu and kids and adults ALL love our fabulous desserts, and like everything else, we make it all here with love!
FRANK’S TWO outdoor patios are delightful places to enjoy cocktails with friends, dine with the family or watch a college football game & weekly live music performances. Our bar features 10 taps of “craft” brews and a vast assortment of “craft” beer in bottles, your favorite domestic longneck and of course, “scratch made” and specialty cocktails.
Wine drinkers are going to LOVE our wine list that features THE BEST BY THE BOTTLE PRICES IN THE CITY. Seriously, you owe it to yourself to check this out.
Cozy yet chic; casual yet upscale! FRANK’S…we’re so much more than just pizza!!!
Our Stefano Ferrara Oven“I was only thirteen years old when I went with my father to built my first oven to the famous Neapolitan Pizzeria Brandi and the passion prevailed over me….” -Stefano Ferrara
Obviously the most visually entertaining component of the FRANK’S experience and the heart and soul of our restaurant is our 6,900 pound Stefano Ferrara wood fired Neapolitan pizza oven, only the second one in the state of Louisiana.
Stefano Ferrara, a 3rd generation Neapolitan oven maker, makes each oven by hand, brick by brick in Napoli, each one taking up to ten days to construct. Santa Maria bricks from Campania are used in the walls and dome, the cooking surface is Biscotto di Sorrento and all of this is put together with mortar made from volcanic ash from nearby Mount Vesuvius. The interior dome’s roof dimensions are 18″, perfect for Pizza Napoletana, allowing it to radiate searing heat from above, cooking the top of the pizza in the same amount of time the retained heat in the floor cooks the pizza from below, producing a true 60-90 second bake time indicative of this style of pizza. These ovens routinely maintain daily dome temperatures in excess of 1,000°F for 20+ trouble free years before any maintenance might be required.
It’s the intense heat this oven generates that plays a huge role in why Neapolitan pizzas taste so great, but this heat requires constant care and attention. This ancient style of oven is a dynamic, living thing, the fire constantly in flux, always heating up or cooling down. The way the oven stores the heat, the smoky flavor imparted on the pizza from the wood and the speed at which it cooks are all the keys to producing true Pizza Napoletana.
Meet Our Founders
Frank Harris IV
Pizzaiolo/Managing Partner, has been cooking professionally since graduating from The Culinary Institute of America at Hyde Park, New York in October 1991. Frank is a Shreveport native, a graduate of Loyola College Prep & Ole Miss and owned a private chef/catering business in Shreveport for 12 years before opening FRANK’S. Frank has been a restaurant/hotel chef in New York, Baton Rouge, Dallas & Florence, Italy.
In 2009, Frank trained in California with renowned pizzaiolo/artisan pizza consultant Michael Fairholme and has spent over 5 years researching and planning FRANK’S Pizza Napoletana.
Brian is a sixth generation resident of the Shreveport area. In addition to being Managing Partner/Business Relations of FRANK’S Pizza Napoletana, Brian is President of Flournoy Energy, L.L.C., and TYGR Operating, L.L.C. He has been actively engaged in the oil and gas business for over thirty-six years.
Brian has held many executive and board related roles in his 36-year career and coordinates the legal, accounting, banking, and board related duties of the restaurant through his role as Co-Managing Partner of FRANK’S Pizza Napoletana.