We might be biased, but we think Neapolitan pizza dough is the best kind of pizza dough, and here’s why...

Firstly pizza was originally created in Naples, so there’s the initial street cred. It’s proved for 72 hours, which means there’s a lot of time and love that goes into each pizza. The first 24 hours ensures the dough rises to develop airy bubbles with the next 48 hours as the fermenting period. The longer the fermentation the more delicate the flavour. The gluten developed throughout this time is a natural process which allows for a stretchy dough.

Meanwhile the yeast and flour combination produces carbon dioxide which leads to the crusty bubbles. So why then is it important to knead the dough? Well, it traps these gases released by the yeast, to assist in creating those sought after bubbles.

One of the main differences between Neapolitan style pizza and others is the thin crust at the bottom which makes it lighter. Stretched and fired, each pizza has an individual texture with a rustic feel. The airy bubbles around the edges allow for charred blisters imparting all the tasty goodness of a wood fired oven when cooked at over 400 degrees.
But don’t take our word for it, come and try the Neapolitan pizza at Matteo’s for yourself…Bellissimo!