What makes a pizza Neapolitan?
Neapolitan pizza is the original form of pizza. Its hallmarks are the high, airy rim – called the cornicione in Italian –, a thin, soft base and the characteristic dark spots that only appear at very high heat. The dough is stretched by hand rather than rolled out, and it is baked for a short time at a very high temperature.
- An airy crust that rises at high temperatures
- The perfect balance between a soft centre and a crisp crust
- A few quality ingredients: tomatoes, mozzarella, basil, olive oil
- Traditional wheat sourdough – or, at our place, spelt as well
Our path to the perfect Napoletana
Our dough proofs for at least 48 hours. During that time the sourdough develops its full flavour and makes the dough light and easy to digest. We bake in a gas-fired stone oven at over 400 °C – so every pizza gets its golden, crisp crust in next to no time, without drying out.
For our wheat dough we use flour from Caputo in Naples, prized by pizzaioli all over the world. If you prefer a nuttier taste, go for our spelt sourdough.
Classics and ideas with a Viennese twist
Of course you will find the great classics on our menu, such as Margherita, Marinara, Diavolo and Capricciosa. Alongside them are our own creations – like the Pizza Vienna with horseradish and chives, the Lila with red cabbage sauce, or the Carciofi with pumpkin sauce and artichokes. Whichever you choose, it comes out of the oven the Neapolitan way: blistered, fragrant and best eaten straight away.
