Discover the Amo la pizza’s offer!

The popularity lays in simplicity. This statement is actually not quite true. The making of the true Neapolitan pizza can fail at several steps of its creation. For example, the quality depends on the humidity, the temperature, the age of the flour and the proving of the dough requires tremendous patience as well. In this last phase, the dough balls rest a minimum of 8 and a maximum of 24 hours - during which the dough goes through the process of maturing as well.

The next step where the process of making the Neapolitan pizza can fail is the stretching of the dough because the exceptionally tender dough requires particular care. To make sure that the dough preserves enough air it needs to be handled with a technique similar to slapping.

And there is still one more place of failure: the temperature of the oven needs to be kept around 400 degrees so the pizza fully bakes under 60-90 seconds and that's also a reason why the whole process requires continuous attention.