Guests who have eaten pizza their whole lives still notice this one, and they usually cannot say why. It is three things.
The dough
Authentic Neapolitan dough, T.O.P.N., matured for 24 hours. Long maturation is what gives the crust its lightness and why people eat three slices without feeling weighed down.
The heat
A very hot oven and a short bake. That is what produces the puffed, blistered edge. Our oven runs on gas rather than wood, which reaches the same working temperature and is accepted by venues that restrict open flames.
The pizzaiolo
Neapolitan pizza is made by hand, one at a time. Ours is made by a Neapolitan who has been doing it for years and runs La Napoletana 2.0 in Siena, recognised by 50 Top Pizza as a Pizzeria Eccellente in 2021 and written about by Gazzetta di Siena and Scatti di Gusto.
Why it works at a wedding
It is fast, it is hot, it comes out continuously for three hours, and it is food everyone at the wedding already understands — including the guests who are suspicious of anything unfamiliar.
The practical part
Four types of pizza, chosen with you in advance. Unlimited throughout the service. Vegetarian and gluten-free covered. Prices from €2,250 for up to 30 guests, VAT and transport included.
Where this fits into a wedding week.
