Neapolitan Pizza Guide

Neapolitan pizza is simple on purpose. Great dough, great ingredients, a fast bake and suddenly you’re eating the crust first.

Hungry already? Go straight to the Menu.

If you’ve ever wondered what makes it different (or why it tastes so light), here’s the quick guide to what you’re actually tasting at thatsmypizza.

The dough (why ours takes 72 hours)

Most dough gets rushed. Ours gets a full 72 hours to chill, ferment, and level up. That extra time builds deeper flavour and a crust that’s light, airy, and dangerously easy to keep eating.

Want the full story? Read: Why we ferment our dough for 72 hours.

Why is it more expensive than some pizzas?

We use a 72-hour dough process, premium ingredients (like pure fior di latte), and every pizza is made to order and baked fast at high heat. You’re paying for the process and quality—not just the size.

The ingredients (the non-negotiables)

We keep it premium and honest. A few things we don’t compromise on:

• Italian 00 flour for a lighter bite
• Pure fior di latte for clean, milky melt
• Toppings that taste like themselves (because they should)

The bake (90 seconds, high heat)

Neapolitan pizza bakes fast at high heat. That’s how you get:

• A puffy rim
• A soft, airy inside
• Those little charred spots (“leopard spotting”)

It’s not burnt. It’s the point.

Takeaway & delivery tips (so it eats great at home)

Neapolitan pizza is best fresh but you can absolutely get a great bite at home.

Want a guaranteed upgrade?
Read: How to reheat Neapolitan pizza at home (oven, pan, air fryer)

Quick FAQ

Why is Neapolitan pizza smaller?

Because it’s designed for a fast bake and a light crust—not a thick, heavy base.

Why does it cost more than some pizzas?

We use a 72-hour dough process and premium ingredients, and every pizza is made to order.

Is it supposed to be soft in the middle?

Yes—Neapolitan pizza is meant to be light and tender, not cracker-crisp.

Ready to try it your way?