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! 

This site was designed with the
website builder. Create your website today.
Start Now