A pizza restaurant where the dough differs from many other pizza doughs by not containing any oil and is also made with the extremely finely ground Tipo “00” flour. The reason for using such fine flour is to be able to bind a lot of water. In fact, at least 60% of the pizza dough should consist of water. The more water, the crispier the pizza base becomes. This cannot be achieved with a regular standard flour, but requires a truly finely ground flour.
The pizza is then quickly rolled out and baked in a very hot oven. Traditionally, a wood-fired dome oven is used where the heat reaches 500 degrees.
The raw ingredients that go into the oven are simple: tomato sauce, fresh basil, and buffalo mozzarella. Nothing more.
Since the pizza is in the oven for such a short time, a minute and a half should be enough, not much actually happens to the ingredients. The tomato sauce retains its slightly tangy taste while the mozzarella just melts perfectly.
All other ingredients are then placed on cold after the pizza is taken out of the oven. This means it should not take more than three minutes from ordering to a Neapolitan pizza being ready and on the table.
