Neapolitan pizza relies on the quality of the dough and the time given for fermentation.
The dough is made from flour, water, salt and a small amount of yeast, then cold-fermented for at least 24 hours. This slow fermentation develops flavour and structure.
Individual balls are shaped gently by hand into thin rounds, never using a rolling pin.
Fresh basil is added after baking, along with a drizzle of olive oil.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.