Pazzi - Italian slow food
With love and respect for the raw material
If you want to make real pizza, you can’t take any shortcuts and cheat.
Our pizzas are baked with a lot of love and respect for the ingredients. The flour we use is from the Caputo brand and is imported from Naples. The flour is considered the best pizza flour in the world. We then cold ferment the dough 72 hours before the pizza is baked and baked in the heated stone oven at a minimum of 450 degrees for a maximum of two minutes. Then you get a pizza dough that is crispy and good with a lot of flavor.
That’s how you make pizza in Naples and that’s how we do it at Pazzi.