Pizzeria 3.0
The best-specified dough in the Naples set: Pignataro records a blend of three flours - the source of the pizzeria's name - fermented 24 hours and then leavened a further twelve, 36 hours in total, at a hydration above 70% that he calls the limit of workability. Ciro Cascella teaches the dough as well as making it, running courses that Pignataro says have been well attended for years. The San Pasquale room is the sede madre; the Rome and Milan shops are held to its standard.
No photograph published for Pizzeria 3.0 yet.
Why it is here
The best-specified dough in the Naples set: Pignataro records a blend of three flours - the source of the pizzeria's name - fermented 24 hours and then leavened a further twelve, 36 hours in total, at a hydration above 70% that he calls the limit of workability. Ciro Cascella teaches the dough as well as making it, running courses that Pignataro says have been well attended for years. The San Pasquale room is the sede madre; the Rome and Milan shops are held to its standard.
What to order
The margherita with fior di latte; the Marinara Dop with San Marzano tomato, red piennolo del Vesuvio, steamed escarole, taggiasca olives, oregano, aglio rosso di Nubia, basil and oil