From the first knead
to the final bite.
Neapolitan tradition lives in our dough, our stone oven and every ingredient. Here’s how we make pizza at our two restaurants in Las Palmas de Gran Canaria. Some things are best understood around a table.
Our forno.
Live fire and a stone oven reaching around 463°C. Hot air moves through the oven to bake each pizza in under 90 seconds. You can taste its signature in the crust, aroma and texture.
Our dough.
We leave the rush outside: our dough goes through over 48 hours of double fermentation. Every morning, our pizzaioli adjust the flour, water, yeast and salt to the temperature and humidity. It’s a recipe we look after every day.
Our ingredients.
00 flour approved by the Associazione Verace Pizza Napoletana, fresh Fior di Latte mozzarella and San Marzano DOP tomatoes without preservatives or colourings. Alongside them, selected local produce. Italian roots and local character, at the same table.