TRUE NEAPOLITAN OVEN
60 - 90 Second Bake Time
Neapolitan Dough
NEAPOLITAN PIZZA CHARACTERISTICS
THE NEAPOLITAN PIZZA
The Neapolitan pizza was developed on the streets of 19th century Naples as a quick and easy meal.
Its signature flavors come from the use of San Marzano tomatoes, Bufala mozzarella, and a dough made of Type 0 or 00 wheat flour kneaded by hand or with a low speed dough mixer that replicates hand-mixing.
10 – 12″ Diameter
Bake at 800-900ºF
60-90 Second Bake
DOUGH CHARACTERISTICS
Puffy, airy crust with charred “leoparding” ø
Thin & chewy center ø
High-protein Type 0/00 wheat flour ø
60-70% dough hydration range ø
Long & slow dough fermentation ø
Salt and yeast are the only acceptable additives ø
Original Neapolitan Design
Heavy Thermal Insulation
Artisan Built
Bakes at 800-900ºF
MIX DOUGH THE NEAPOLITAN WAY
Mixing dough with a fork or diving arm mixer is key to achieving the signature Neapolitan airiness and flavor profile Learn More About Dough Mixers601 North Main Street   Brewster, NY 10509
Fiero Group.
Main Headquarters
601 North Main Street
Brewster, NY 10509
Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509
Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038
Fiero Group.
Main Headquarters
601 North Main Street
Brewster, NY 10509
Test Kitchen: Brewster, NY
601 North Main St
Brewster, NY 10509
Demo Test Kitchen: Manhattan, NY
66 Gold St
New York, NY 10038