We prepare Neapolitan pizza the old fashioned way, as it would have been done centuries ago. The dough is composed of four ingredients: water, flour, salt, and yeast, the last in the form of a natural starter.
After a long and slow cold fermentation process, our pizzas are baked in a 3000 pound Le Panyol Camelot oven, burning exclusively apple wood, lilac wood and hard maple to reach and maintain temperatures in excess of 900 degrees F ; at such high temperatures, liquid water in the dough vaporizes instantly, expanding within tiny bubbles already formed by the yeast to create a puffed and delicate outer rim, the raised crust is typical of this style ~ flamed kissed delicate dough.
Pizzas cook in 60-90 seconds, yielding a final product that is soft and supple, not dried out and crunchy as is often the case with other styles of pizza. Blistered but pliable, chewy yet delicate, a perfectly cooked Neapolitan pizza unites these seemingly opposite qualities under a tradition that is equally paradoxical: humble yet exalted