Margherita
Fior de Latte (fresh Italian mozzarella), basil, San Marzano crushed tomato sauce, pecorino romano, oregano, olive oil, Himalayan sea salt, 48 hour sour dough crust
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image
Fior de Latte (fresh Italian mozzarella), basil, San Marzano crushed tomato sauce, pecorino romano, oregano, olive oil, Himalayan sea salt, 48 hour sour dough crust
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image
Fior de Latte (fresh Italian mozzarella), basil, San Marzano crushed tomato sauce, pecorino romano, oregano, olive oil, Himalayan sea salt, 48 hour sour dough crust
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image