First of all it is advisable to turn to artisan pizzerias and not to large chains, since the raw materials used are not always very reliable in that case. The ingredients for the dough are strictly flour, water, salt and yeast. The rest time is around 8 hours. No rolling pin in the drawing, only the hands in such a way as to allow the air to accumulate on the edges forming the frame. For the condiments you have to use local products, if not from Campania, such as buffalo mozzarella and piennolo style tomato.
Baking lasts on average 90 seconds in a wood oven, avoiding the edges to become black and the air bubbles to build up. The ideal shape is round, and even the dimensions must respect certain standard measures. Specifically, a diameter of 35cm and a thickness of 4mm respectively for edges and center. Beware of imitations that do not respect these canons and be sure to try our, genuine Neapolitan pizza from Bella Napoli.