What makes a real
Neapolitan pizza

"Neapolitan" has become a word slapped on any pizza. But behind it are a few rules that make all the difference. Here they are.

The dough, first of all

A good pizza starts 24 hours ahead. Our dough matures for 48 hours, which makes it light, airy and far easier to digest. Without that, the rest doesn't count.

The wood oven

A wood oven reaches over 400 degrees and bakes the pizza in under two minutes. That's how it gets that browned edge, with flame spots, while the base stays soft inside.

A good pizza doesn't need ten ingredients. It needs three, very good ones.

The simplicity of the ingredients

San Marzano tomatoes, fior di latte mozzarella, basil, good oil. That's it. When the raw material is good, you don't have to hide it under toppings.