24-72 hour
Neapolitan Style Pizza
Neapolitan pizza was invented in the shadow of Mount Vesuvius using simple wholesome ingredients.
The dough is made with only 4 ingredients: "00" non-GMO Imported Flour from Italy, Water, Salt, and Yeast, and is cooked in an oven with temperatures in
excess of 800° F.
The Dough
If you want something done right, you do it yourself. That's why we make our own dough right here at Ciao Restaurant & Bar. The dough is made using 00-certified, imported Italian flour and with a higher water ratio than other pizza doughs. We then allow our dough to mature and develop over a 24-72 hour period., The result? A tried and true Neapolitan-style dough- light and soft with a thin crust that forms the base for our delicious brick-oven pizza!.
The Toppings
Traditionally, the classic toppings are kept to a minimum:
San Marzano tomatoes, fresh mozzarella,
basil and a drizzle of olive oil.
However, the sky is the limit.
The Oven
A Neapolitan pizza is baked in an 800°- 850° F wood-fired oven,
and the pizza takes only 60-90 seconds to bake!
This produces a pizza that is slightly charred on the bottom, yet still remains soft and delicious.
