What is Neapolitan pizza? A simple guideNeapolitan pizza guide.
Neapolitan pizza is meant to be simple: good dough, good ingredients and a fast bake. Here’s what makes the style different, and why it feels so light.
Why ours takes 72 hours
We give our dough 72 hours to chill and ferment slowly. That time builds flavour and gives the crust its light, airy texture, so it sits easy after you eat.
The non-negotiables
- Italian 00 flour for a lighter bite
- Pure fior di latte for a clean, milky melt
- Toppings that taste like themselves, never buried under too much
90 seconds, high heat
A fast bake at very high heat, around 450°C, gives a puffy rim, a soft and airy inside, and charred “leopard spots” on the crust.
It’s not burnt. It’s the point.
Takeaway & delivery tips
Neapolitan pizza is best eaten fresh, but it can still be great at home. Eat it soon after pickup, and if you’re saving some, reheat it in a hot pan or oven rather than the microwave.
How to reheat Neapolitan pizza at home (oven, pan, air fryer)
Quick FAQ
Common questions about Neapolitan pizza
Why is Neapolitan pizza smaller?
It’s designed for a fast, very hot bake and a light crust, not a thick, heavy base. Ours are 10 inches, cut into 8 slices.
Why does it cost more than some pizzas?
The price reflects our 72-hour dough, premium ingredients like Italian 00 flour and fior di latte, and every pizza being made to order.
Is it supposed to be soft in the middle?
Yes. A Neapolitan pizza should be light and tender in the centre, not cracker-crisp. The rim stays puffy and airy.
Are the dark spots on the crust burnt?
No. Those charred “leopard spots” come from the fast, high-heat bake. They add flavour, and they’re a sign it was baked properly.
Ready to try it your way?
Neapolitan pizza in Singapore, made with 72-hour fermented dough. Handcrafted since 2022.
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