Since we began, our aim has been to provide the very best Neapolitan pizzas. To achieve this goal we have been continuously fine tuning our methods and ingredients. We take pride in our product and sincerely hope that every pizza we sell is as good as those in Naples. If you would like to learn more about our methods and ingredients please read on.
Our dough is homemade using the traditional Neapolitan recipe of water, flour, salt and yeast. This recipe may be simple but it is light, healthy and requires the use of the finest Italian “00” flour. Once we’ve mixed our dough it is allowed to proof for 24hrs which is essential for the development of gluten (elasticity) and natural sugars (flavour). All our pizza bases are rolled to size by hand. This technique is essential if an authentic raised crust is to be achieved once cooked (no rolling pins!).
We cook our pizzas in traditional wood-fired ovens at temperatures of over 400 degrees Celsius. This searing heat cooks the pizzas extremely quickly, locking moisture in the dough and creating wonderful leopard print charring on the crust (referred to as cornicione by the true pizza nerd!), which is unattainable when using an electric oven. The smoke from the burning wood also adds a special natural seasoning to the pizza which is also not possible using alternative ovens.
Only the finest ingredients are used to top our pizzas. Using a specialist Italian importer we are able to provide genuine fresh mozzarella and the finest plum tomatoes (San Marzanos) from Italy. We offer a range of meat and vegetarian options on our menu and can cater for vegan and gluten free customers on request too.
Our pizzas have evolved gradually since we began due to alterations in our technique and ingredients. We are very proud of what we’re producing now, but we will not stop striving to improve and provide our customers with an exceptional product and service. We hope you will be able to visit us at our Snowdonia locations to try our pizza.