Inside the New Nicola Pizza: a Look at the Relocated Lewes Flagship

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Facility scale means little if recipe chemistry falters during scaling. At the heart of the enterprise sits the trademarked Nic-o-boli, a distinctive regional variant of the classic Italian-American calzone or stromboli.

Unlike traditional calzones stuffed with ricotta, the Nic-o-boli relies strictly on a fat-emulsified blend of seasoned ground beef, rich pizza sauce, and whole-milk provolone or mozzarella cheese, folded tightly into house-stretched yeast dough. Cooking it properly requires precise oven heat distribution so the inner core reaches serving temperature without blistering or charring the exterior crust.

The kitchen continues to mix pizza dough in-house daily using multi-stage fermentation, giving crusts an airy chew that holds up under thick ladles of sauce. Beyond the flagship "Boli," the menu maintains its roster of thin-crust tavern pizzas, sweet-sauce Sicilian pies, pasta platters, and grinders. A revised takeout packing system utilizes vented corrugated containers that keep crusts crisp during transit down Route 1 to beach rental properties in Rehoboth, Dewey, and Lewes.