Flour 

The dough made with the finest flour “00” from the Italian producer Antimo Caputo. It consists of a low level of gluten, making the pizza dough light and easy to digest. 

 

​

Dough

For a preparation of the dough we are using the simplest but finest products: flour, sea salt, water, yeast, passion and love. First we mix it together with all the ingredients in a special machine which imported from Italy and then leave the dough to rise for 48 hours. 

 

​

La salsa San Marzano

The San Marzano tomatoes we use for sauce are growing in the Compagnia region of Italy on volcanic soils, giving them a stronger, sweeter taste with very low acidity. This process preserves the natural taste from fresh pealed tomatoes. 

 

​

Baking process

All the process of the dough preparation and shaping of the pizza crust should be done exclusively by hands only. 

 

​

Oven

The true Neapolitan pizza can be baked only in a brick oven on a volcanic stone surface. The double-dome shape of the oven is able to keep optimal cooking temperatures - up to 900 F and a perfect cooking time of 90 seconds. The building process has its own secret and to preserve it the oven makers usually do the installation at nightfall. 

 

​

Decor

To bring within a moment of a traditional pizzeria we used in our decor is Italian tricolor - red, white and green. You'll notice classic Mediterranean tiles and the oven is made with a traditional ceramics, and a counter  finished with an Italian marble Carrara from Florence. 

​

​

Final result 

A soft and elastic crust of the pizza with a dense, flavorful and lightly juicy sauce is meant to be folded “a libretto” or like a book and with a first bite it should bringing us back to the Mediterranean coast of Naples. 

 

Buon Appetito!