The dough must be made with only four natural ingredients, highly refined flour that has been milled to a standard “00”, in our case we use Caputo “00” flour, fresh yeast, water, and sea salt. No sugars or oils. Dough must be opened by hand, never mechanical. It must be cooked in wood burning ovens at 900°F and cooked in 60-90 seconds.
Our dough is fermented naturally over 24 to 48 hours in a room temperature, controlled environment that is the same as the Mediterranean climate, where Neapolitan pizza was born.
Our ovens can reach 1000°F. Only with wood burning can you achieve the right effect and taste, a neapolitan oven, and a skilled pizzaiolo who can maintain that necessary temperature and control the variable to create the best Neapolitan pizza.