Our talented pizza chefs have recently introduced our brand new and improved pizza bases! Made fresh in-house to an authentic Italian recipe, these are the original and best…
But what makes a Neapolitan pizza you may well ask? It all starts with the flour. 100% natural Caputo ’00’ Pizzeria flour is the go-to for pizza chefs in Naples, and its elastic gluten and soft starch help create the perfect dough.
Next, it’s in the stretching. Neapolitan bases are kneaded and hand-stretched to give a light, tender and moist finish, and they are cooked for no more than 90 seconds in our state the art (and very hot) wood-fired pizza oven.
When it comes to toppings, we use only the finest San Marzano tomatoes and Fior di latte and then add a handful of our favourite ingredients. All of which makes for a pizza that is seriously hard to top!
Check out our Executive Head Chef, Laurent in action as he hosts a Pizza training session for our venue Head Chefs…you might even spot our Operations Director, Alison showing us how it’s done!