The greatest Neapolitan pizza does not need to hide behind complexity.
It begins with flour, water, salt, yeast, and time.
Then come the ingredients that define the flavors of Southern Italy: San Marzano tomatoes, Mozzarella di Bufala Campana DOP, fiordilatte, Parmigiano Reggiano, extra-virgin olive oil, fresh basil, and carefully selected Italian specialties.
The dough rises slowly. The oven works fast.
The result is unmistakably Neapolitan: a soft, airy interior, a beautifully blistered cornicione and a pizza meant to be enjoyed while it is still alive with the heat of the oven.
This is not our interpretation of Neapolitan pizza.
This is our tradition.