🇮🇹 Naples, Italy • STG Certified

Pizza Napoletana

Flour Type: Must use highly refined Type 0 or Type 00 wheat flour with medium-high strength.
Fermentation: Minimum 8 to 24 hours room-temperature bulk fermentation without artificial improvers.
Hand Shaping: Machine rollers or mechanical presses are strictly forbidden; dough must be stretched manually from the center outward.
Wood-Fired Dome Oven: Cooked exclusively inside a domed stone oven fueled by hardwood (oak, ash, or beech) at 485°C.

The world standard for wood-fired pizza, defined by soft pliable crust, charred leopard spots, and San Marzano plum tomatoes.

Origin Era 18th Century

Prep / Bake Time 60–90 Seconds

Cooking Style Wood-Fired Oven (480°C)