The method
Traditional Neapolitan pizza in Palma
We make traditional Neapolitan pizza: a dough of three Italian flours with a double fermentation — first in bulk, then as dough balls — for up to 36 hours, and a single bake in a very hot oven, in 100 seconds. We're at Plaça Alexandre Jaume, 8, in the centre of Palma.
The dough: three flours and a double fermentation
We use a blend of three natural, slow-milled Italian flours. The dough ferments twice: first in bulk, then shaped into balls, at the right temperature and for the right time at each stage.
That long fermentation — up to 36 hours — is what makes the pizza so easy to digest, and gives the rim a flavour of its own, not just texture. It isn't a shortcut: it's time.
The bake: 100 seconds
Our gas oven bakes each pizza in about 100 seconds at a very high temperature. It's the fast, single bake of the Neapolitan tradition: it brings out the airy crumb of the rim and the fragrance of the ingredients, and gives the characteristic leopard spotting.
What makes a pizza Neapolitan?
| Dough | Three Italian flours, double fermentation, up to 36 h |
|---|---|
| Bake | Just one, in a very hot oven, ~100 seconds |
| Rim | High and airy (cornicione), with leopard spotting |
| Base | Thin and soft in the centre, folds without breaking |
| Ingredients | San Marzano DOP tomato, Fior di Latte DOP mozzarella, extra virgin olive oil, fresh basil |
Gluten-free and vegan options
Every pizza can be ordered with a gluten-free base (+€5, suitable for gluten intolerance) or with vegan mozzarella (+€3.50). More about our gluten-free options.