NASHUA – Evidently, New England TV favorite “Phantom Gourmet” has a “crush” on one of Nashua’s newest pizzerias.

That would be Crush Pizzeria Napoletana at 449 Amherst St., which makes everything on its menu from scratch.

Whether it’s the fresh mozzarella, the salad dressings, the breads or the even the dough, Crush has reinvented the pizza wheel. Owner and chef Tony Naser’s dedication to the craft of making authentic Neapolitan pizzas has paid off.

“Anytime we get recognized for our great food is exciting to us,” he said. “As for ‘Phantom Gourmet,’ they called us and I had no clue that they had been here.”

In between filming interview segments Friday, Crush was busy preparing a dozen dishes requested by “Phantom Gourmet,” including its original-recipe, fire-grilled Limoncello Wings, which are marinated in Limoncello liqueur for more than 24 hours.

Other “Phantom” faves are steak tips, calamari fritte, mixed grille and several pizzas.

Crush is one of two authentic Neapolitan – or Naples, Italy-style – pizzerias in New England.

Naser said the oven is heated with “100 percent wood. There’s no gas fire.”

Fire is temperamental; obviously, one can’t control the temperature. It isn’t like you can turn the dial and keep it at 700 degrees. When you throw a log in, it’s going to fire up, Naser said. The oven can hits more than 1,000 degrees.

“The faster you make the pizza, the more flavor that’s retained,” Naser said. “We use only fresh ingredients, which are very moist. Whether it’s the cheese, the sauce, the toppings, everything is fresh.”

When it’s fresh, moist and cooked that fast, nothing has a chance to dehydrate. There is a method to the Neapolitan madness.

Crush pizza is hand formed with dough made daily from imported flour. It’s all-natural, with no preservatives.

“Every day when you’re working with dough and fire, you’re going to perfect your art,” Naser said.

One key factor to Crush’s success is that first bite.

“What you’re going to taste with that first bite of any pizza here is all the ingredients,” Naser said. “We all grew up on American-style pizza, and basically a lot of places claim that they’re Neapolitan or that they’re brick oven pizza.

“Most brick ovens out there are not wood-fired. They’re gas fired. Just because you put bricks in your oven doesn’t make it a brick wood-fired oven.”

Be prepared to wield your fork and knife, however.

“You’re going to have the crunch of the crust,” Naser said, “but in the middle of it, everything is going to be wet from the moisture of all the ingredients. And in Naples, you do eat it with your fork and knife.

“Plus, it comes out of the oven boiling hot, so if you try to pick it up with your hands, the toppings are just going to slide off.”

Naser said Crush has been booming since it opened in May . And now Naser, who researched Neapolitan pizzas for three years before opening his first restaurant, is taking his task to school.

“I’m in culinary school right now,” he said. “I love it. I know how to develop flavors. But I wanted to learn the science of cooking.”

Naser clearly cares about his customers.

“Ultimately, customers are what it’s all about,” he said. “You can serve the best food in the world, but if you don’t have any customers, you don’t have a business.”