What so special about the Pizza Napoletana?

 

 

» The dough is made of a special extra fine flour (typo 00) to reach a fine and elastic texture.

 

» Thanks for the long fermentation process and therefore a mini amount of yeast, the dough is light and fluffy.

 

» The richness of the beautiful red colored San Marzano tomato, a simple but perfect base.

 

» The mozzarella fior di latte cheese makes a great and light topping with a slightly sour effect.

 

» A few leaves of fresh basil and a hint of extra virgin olive oil... what do you need more?

 

In a wood fired oven on 430-480 °C a pizza takes no more than 1,5-2 minutes to bake.

 

One of the best dishes! 

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