According to the rules of the ancient Neapolitan traditions, the pizza Dough
should be made with wheat flour (type 0 or 00, or a mixture of both), Neapolitan natural yeast, salt and water.
The ingredients should be high quality to ensure a good results. That means using San Marzano tomatoes, Mozzarella di Bufala Campana, Parmagiano reggiano cheese and Grana Padano and prosciutto di Parma (all with P.D.O. seal).
All this combined with an stone oven that is kept at a constant temperature of 500 ° C, and they’r ready in less than 90 seconds.