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Sotto Pizzeria
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Sotto Pizzeria

Neapolitan pizza

Neapolitan pizza is a way of making pizza that was born in Naples: a long-risen dough, few toppings and a very hot oven. The result is a soft base and an airy crust. This is how we make our pizzas.

48 h
dough rise
< 60 s
baking time
450 °C
oven heat
4
ingredients in the dough
A Neapolitan pizza from above: a high, leopard-spotted crust and a thin center

How to recognize it

  • The crust is high and airy, and the base is only a few millimeters thick in the middle.
  • The base is soft and pliable, not crispy. It is meant to bend when you lift a slice.
  • Toppings are kept moderate so that the pizza cooks in under a minute.
  • It is at its best straight from the oven. We serve our pizzas whole.
A pizzaiolo shaping dough balls

The dough rises for 48 hours

Our dough contains only Italian 00 wheat flour, water, salt and yeast. Nothing else. We let it rise for 48 hours, because time makes the base airy and flavorful. Every base is stretched by hand.

A pizza baking in the oven next to the flame

45–60 seconds in the oven

We bake our pizzas in a Neapolitan pizza oven with a real flame, directly on the oven floor. The heat is 450 °C, and the pizza is ready in 45–60 seconds.

Tomatoes and fresh basil being mixed by hand

Ingredients

Our tomatoes are peeled tomatoes from the Naples area. We use two kinds of mozzarella: one made from cow's milk and DOP-protected buffalo mozzarella from Campania. We also use extra virgin olive oil and fresh basil. Our flour and ovens come from manufacturers that AVPN, the Neapolitan pizza association, has approved as its suppliers. When there are only a few ingredients, every one of them has to be good.

Taste it yourself

You can see the calories and allergens of every pizza on the menu. All pizzas are also available on a gluten-free base.

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