The Dough
It begins with preparing the dough, the essential foundation for a good pizza, carefully crafted with simple yet high-quality ingredients.
Pizza Class
Learn how to make real Neapolitan pizza and uncover the secrets behind the perfect dough — from fermentation times and methods, to ingredient selection and cooking techniques. A master pizzaiolo will guide you step by step through every phase of the process, from theory to hands-on practice, helping you create a light and flavorful pizza, just as tradition in Naples demands.
Dough ball fermentation
The dough is then divided into individual balls to allow fermentation and to develop lightness and digestibility.
Dough stretching and pizza topping
After careful fermentation, the dough is gently stretched, taking care to preserve the edges in order to achieve even baking. Finally, it's time to add the toppings: the pizza is dressed with fresh, high-quality ingredients such as tomato sauce, fresh mozzarella, a pinch of salt, and a touch of basil.
The baking
Finally, the pizza is baked thanks to the intense and consistent heat of the fire, it reaches perfect cooking and is ready to be enjoyed!
The true Neapolitan pizza is ready
All that’s left is to taste it and enjoy all its deliciousness!
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