top of page

Neapolitan pizza originated in Naples, Italy and is made from simple and fresh ingredients: a long-prove dough, DOP tomatoes, fresh mozzarella cheese, basil, and extra virgin olive oil


One of its most notable characteristics is that there is often more sauce than cheese, leaving the middle of the pizza wet or soggy so not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally pretty small and are cooked at very high temperatures (700°F-800°F) for no more than 90 seconds! Now that’s fast food!

The Dough: made with Caputo type 00 wheat flour imported from Naples, fresh yeast, water and salt. The dough must be kneaded by hand or with a low-speed mixer and the bases formed by hand, without the help of a rolling pin.


The Cheese: fior di latte: Literally means "Flower of the milk" in Italian, the name for cows milk mozzarella.


The Tomatoes:  Awarded DOP status the tomatoes we use for our pizza are San Marzano and crushed by hand to stop the seeds turning the sauce bitter. San Marzano plum tomatoes have a rich sweet flavour and are less acidic than other varieties making them perfect for pizza.


The char: Blackened spots on the crust that occur when an extremely high-temperature oven is used like our wood-fired clay-oven.


The Cornicione: The delicious edge or puffy lip of a pizza. Often disregarded in American style pizzas ours are pillowy, light & delicious, some may say the best bit!

I'm a description

What makes them special?


I'm a description


I'm a description

What is Neapolitan Pizza?

I'm a description
bottom of page