The authentic dough for the Neapolitan pizza is made of 4 basic ingredients: water, flour, brewer's yeast and salt. We only use Top-quality products to make our one (Caputo flour and fresh yeast). After kneading the dough we cover it with a wet kitchen towel and put it in a safe place away from currents until it doubles in volume (wind is the worse enemy for the rising process). We call this step 'puntata'.

Later we shape the dough into panetti 'staglio' (balls), ours are 250-280gr, and let them rise for further 24 hours. We take great care of the dough balls during this time and move them into the fridge if needed or into a more humid spot depending on the climate.