Ελληνικά
What makes us special?
Flour
The flour used for Pizza Napoletana is finely ground, type "00", with a moderate protein content. It serves as the foundation for a flexible, workable dough that rises properly and bakes perfectly in a wood-fired oven.
Composition
The dough of Napoletana is soft, elastic, and rich in moisture. After baking, it yields a thin, soft base and a puffy, airy crust. Its texture is unique: light and chewy without being heavy.
Gourmet
Although based on simplicity, it embodies the philosophy of gastronomy. Only high-quality ingredients are selected, and traditional techniques of dough preparation and baking are used, transforming a humble dish into an authentic, gourmet experience.
Aroma
The baked dough with woody notes from the oven, fresh San Marzano tomatoes, basil that exudes Mediterranean fragrances, and mozzarella that melts harmoniously. It's a composition that awakens the senses before the first bite.
Take a peek at the production workshop
The foundation of authentic Pizza Napoletana is the right flour, specifically type "00", which provides the elasticity and silky texture required by the traditional recipe.
This flour is finely ground and has a low protein content, making it ideal for long dough fermentation and the characteristic "rise" in the oven.
The flour must be properly hydrated with filtered, cold water, at a ratio of 60–65%, to ensure an elastic and soft dough that doesn't "tear."
The temperature of the water is crucial, especially for long fermentation periods, as it helps achieve better control of the dough's fermentation process.
Extra virgin olive oil is used sparingly but plays a significant role in both flavor and texture.
It adds depth to the dough's aroma, creates a soft interior texture, and gives a subtle crispness to the pizza's edge, without weighing it down.
Pizza Napoletana requires time. A lot of time.
The dough is left to slowly ferment for 24 to 48 hours in a controlled environment. This imparts a unique aroma, improves digestion, and creates an internal structure full of small "bubbles."
The pizza is baked in a wood-fired oven or an oven with a stone base at an exceptionally high temperature — 450-485°C.
The baking time is just 60 to 90 seconds. The result is a crispy base with a puffy, airy crust (cornicione).
In cases of production for distribution outside restaurants, the authentic Napoletana is immediately cooled after baking.
The rapid freezing with liquid nitrogen or a blast chiller ensures that the quality, flavor, and texture remain intact until it reaches the consumer.
- Remove the product from the freezer and let it thaw in its packaging for about 10-15 minutes.
- Once the packaging is opened, place your preferred toppings on the dough and bake it in a preheated oven (230°C) with top and bottom heat or (200°C) with convection for about 5 minutes, depending on the oven's power.
- The pizza is ready when it turns golden brown.
