Neapolitan pizza is an art that blends creativity with scientific precision. The pizzaiolo begins by measuring the temperature of every ingredient to achieve a perfect result.

After preparing the dough (which, in our case, is made from five types of Italian flours derived from sprouted wheat), it is left to rest and ferment, allowing the dough to develop depth of flavor. At the end of this resting period, the dough reaches the moment when it is ready to become a perfect pizza: hand stretching, sauce, toppings, and into a wood-fired oven.

“That small moment when I know the oven has given the pizza everything it can (heat, humidity, and the aroma of the wood) is the moment I must take the pizza out of the oven, not a second before or after.” Pizzaiolo

Avi Sinclair – Pizzaiolo