Pizza Napoletana

Pizza - this is how it should look

Pizza dough recipes are a dime a dozen. But none tastes as good as the original: Pizza Napoletana. The recipe is as simple as it is original. For more than 200 years, the dough has consisted of just four ingredients: Flour, yeast, water and salt. The special, unique bread aroma is created by the fermentation process. Normally, genuine Neapolitan pizza dough needs at least 24 hours. Naro can top that: its dough rests for a whole 72 hours. During fermentation, the dough develops fine bubbles and is therefore much easier to digest than normal pizza dough. For the crowning glory, the Neapolitan pizza is baked at 420° to 480°C in a stone oven. This heat ensures that the Pizza Napoletana is ready to serve in less than two minutes.

Crispy edges are not always a sign of quality!

The crust of Neapolitan pizzas often impresses with its beige-brown leopard pattern. What surprises many is that it is not as crispy and crunchy as that of stone-oven pizzas. The mother of all pizzas looks different - and that's how it should be. The dough is moister and thinner in the middle and baked with a bulging edge. Airy, light and wonderfully aromatic - once you've tasted Naro's Neapolitan pizza, you'll never want another.

 

The answer to all questions is - THIS MUST BE SO!

The unusual appearance of Neapolitan pizza often raises eyebrows. But if you look behind the facade, you will discover a tasty paradise. The mother of pizzas sits on the throne - no one can hold a candle to her. And once you've discovered that, you'll know what a REAL pizza is.

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