Neapolitan Pizza • ⏱ Lievito Madre (true natural sourdough)
Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.
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⏱ 24–48h Cold Fermentation (in the fridge)
⏱ Biga Pre-Ferment (Italian Master School)
⏱ Lievito Madre (true natural sourdough)
⏱ Paper-Thin Roman Scrocchiarella Crisp Dough
⏱ Same-Day Direct Dough (6–8 hours)
⏱ Thick American Pan Dough Base (1–2 cm in oiled pan)
⏱ 72h Long Fermentation (Maximum Digestibility)
⏱ High-Hydration Dough (75–80% Water & Autolyse)
⏱ Poolish Pre-Ferment (airy Cornicione)
⏱ Quick Pizza Dough (under 3 hours)
Anima del Vesuvio – Neapolitan Pizza with Provola & Sausage
This pizza carries the aroma of Naples: smoky Provola, robust Sausage, and the pleasantly bitter depth of Friarielli merge into an expressive whole. The Lievito Madre imparts a lively aroma, delicate acidity, and a feather-light, irregular crumb to the dough. It emerges from the oven with a leopard-spotted cornicione, a juicy center, and a warm, almost volcanic character.
Regina del Vesuvio – Pizza Napoletana with San Marzano & Buffalo Mozzarella
A purist Neapolitan with a deep soul: sweet San Marzano tomatoes, creamy Bufala mozzarella, and fresh basil on an airy, delicately leopard-spotted crust.