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L’impasto originale della pizza napoletana prevede l’utilizzo di soli quattro ingredienti: acqua, farina, lievito di birra e sale. Per il nostro impasto ci avvaliamo solo dei Migliori prodotti (Farina Caputo, lievito fresco).
After "the kneading" we cover the result with a damp cloth and put it away from drafts (the wind is the worst enemy) until it has doubled, this phase is called "betting". Then we form the "staglio" loaves, ours are around 250-280 g. leaving them to rise for about another 24 hours. Taking care of them, then moving them to the fridge if necessary, based on the climate, humidity, etc. to ensure the best leavening possible.