According to the menu, the pizzas are made with 00 flour, San Marzano tomatoes, mozzarella cheese from Agerola, safflower oil, sea salt, water, basil, oregano, and garlic. The dough appeared almost wet while the pizzaiolo shaped the pie. His technique was pretty simple, just working the dough on the bench, no tossing, and then he slid it onto a peel and another pizzaiolo applied toppings. The dressed pizza was then handed to a third guy who was working the oven.
The results? An amazingly soft crust, much softer than crusts Iíve had at any American Neapolitan style restaurant. The crust flavor was very good and the tomatoes and mozzarella cheese top notch All in all it was worth the trip to Naples to eat at this landmark.