Flour, water and yeast. Sounds simple, but as with all cooking, there is always a crucial chapter that results in a product with that little extra. The leavening method and construction and the handling of the oven is crucial along with the type of flour for the pizza making.
Two of the most important raw materials is the tomatoes and mozzarella. We use only San Marzano tomatoes. These tomatoes are considered to be the best tomato, they have a very characteristic taste. Intense and sweet.
We use fior di latte mozzarella on our pizzas. The reason is that fior di latte is more firm and does not release as much liquid. The ingredients are selected with great care. We're inspired by the classic pizzerias in Naples and takes after as much as possible, but at the same time, we develop our own versions on this celebrated dish.