country

Base

A straightforward Neapolitan-style pizza dough made without a preferment, designed for a soft, extensible dough that bakes into a tender, leopard-spotted crust with a light, chewy rim.

Pizza Neapolitan Style
(direct)

Autolyse

A Neapolitan-style pizza dough using a full autolyse to hydrate the flour before mixing, improving extensibility, dough strength, and a soft, open crust without adding a preferment.

Pizza Neapolitan Style
(100% autolyse)

Poolish

A Neapolitan-style pizza dough built entirely around poolish for gentle fermentation aroma, extra extensibility, and a light, blistered crust with a tender bite.

Pizza Neapolitan Style
(100% poolish)

Biga

A Neapolitan-style pizza dough built with a 50% biga preferment for extra strength, subtle sweetness, and a fragrant, chewy cornicione while keeping the finished pizza light and extensible.

Pizza Neapolitan Style
(50% biga)

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Pizza Canotto Neapolitan Style with 50% biga delivers a light, airy crust with a tall, ballooned cornicione and deep fermented flavor. The biga adds subtle sweetness, aroma, and a soft, open crumb, while high-heat baking creates beautiful charred blisters. Finished with rich tomato, creamy mozzarella, fresh basil, and olive oil, it offers a modern Neapolitan pizza with cloud-like texture and balanced taste.

Pizza Canotto Neapolitan Style
(50% biga)

Neapolitan-style pizza made with a 100% biga preferment offers a deep, complex flavor and airy structure. The long fermentation enhances digestibility while creating a light, open crumb with subtle tang. Baked at high heat, the crust becomes soft yet charred with a delicate crisp edge. Topped simply—often with San Marzano tomatoes, fresh mozzarella, and basil—it highlights balance, tradition, and the natural richness developed through time and technique.

Pizza Neapolitan Style (100% biga)

A Neapolitan-style pizza dough that combines a small biga with poolish, balancing biga strength and poolish extensibility for a fragrant, structured crust.

Pizza Neapolitan Style
(20% biga, 10% poolish)

A Neapolitan-style pizza dough using equal parts biga and poolish to blend nutty preferment depth with a supple, airy texture and balanced fermentation character.

Pizza Neapolitan Style
(25% biga, 25% poolish)

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A traditional focaccia with a soft, olive-oil-rich crumb and gently crisp surface, suited to simple toppings, herbs, or serving warm by the slice.

Focaccia Tradizionale

A Ligurian-style focaccia inspired by Genoa, with a thin, dimpled profile, generous olive oil, and a salty, tender bite that stays light and fragrant.

Focaccia Genovese

A rustic grandmother-style Portuguese loaf with a homely crust and soft, generous crumb, built for everyday slicing, sharing, and serving alongside simple meals.

Pão da Avó

A high-hydration crystal-style bread with a delicate crackly crust and glossy open crumb, designed to feel light, airy, and almost translucent at the edges.

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