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!