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We bring Naples to your kitchen!

The uber Pizzadough

"The secret of great pizza is steel, the secret of pizzadough is time"

Ingredients (for 3 pies)

  • 400g flour (00 flour or 'pizzaflour')

  • 250ml water

  • 8g soalt

  • 1.5g yeast


  1. Mix the yeast with room temperature water, then mix the flour with salt in a separate bowl.

  2. When the yeast is activated, add the rest of the water, then add the mixture to the flour mixture. Knead it as long as it separates from the side of the bowl.

  3. Form a large ball from the dough by stretching its sides and folding them under the dough ball.

  4. Put the dough back in the bowl and cover it airtight with foil or a plastic bag, in order for it not to dry out. Let it proof 6-8 hours in a cool place.

  5. After proofing, split the dough into 3-4 parts. Form buns out of the dough balls, by folding and streching, just like previously.

  6. Oil the buns and cover them airtight, then let it proof in the fridge or in a cool place overnight or for 6-10 hours. 

  7. After the second proofing, let them warm up to room temperature in 20 minutes, then flatten them and form pies out of them. Don't be shy with flouring th surface you are forming it on. One at a time.

  8. Put the sauce and toppings on, drizzle with olive oil then put it on a well floured peel and put it on the preheated Pizzavas


You can prepare dough balls in advance. When frozen they can last up to 8 weeks

Neapolitan Pizzasauce


  • Tomato pure (Passata)

  • salt and pepper

  • optionally garlic


Mix it. Don't cook it. Done.

The Originals


  • Tomatosauce

  • Mozzarella

  • Fresh basil leaves

  • Drizzle of olive oil

  • Parmesan is optional


  • Tomatosauce

  • Garlic slices

  • Oregano (preferably fresh)

  • Drizzle of olive oil

  • Parmesan is optional

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