Neapolitan pizza was born in Naples in the 18th century and is considered the most iconic dish of Italian cuisine. Its simplicity is what makes it unique: dough, San Marzano tomato sauce, fresh mozzarella, basil leaves, and extra virgin olive oil.
According to the Associazione Verace Pizza Napoletana, the authentic recipe uses only flour, water, salt, and a very small amount of brewer’s yeast. The dough is left to mature for several hours, developing the airy texture and characteristic fluffy crust that chars perfectly in a wood-fired oven. This is the classic version recognized worldwide.
Our Approach with Natural Fermentation
At our kitchen, we choose to create Neapolitan pizza with natural sourdough, without adding yeast. The process takes longer, but it gives the dough exceptional lightness, deep flavor, and unique aromas that develop over time. Slow fermentation makes the dough easier to digest and offers a result that combines tradition with an authentic gastronomic experience.
Ready to try it yourself? The secret to an authentic Neapolitan pizza starts with the dough.
