PIZZA NAPOLETANA LA VERACE
The pizza flour (Wvalue 310) - certified with a registered trademark by the AVPN* - is the secret to creating an authentic Neapolitan original pizza. It requires very little yeast for dough preparation (direct method). Despite the short dough fermentation time (12-24 hours) without refrigeration, the Napolenata La Verace pizza is still light and airy. Selected ingredients and pizza bakers and ovens certified by the AVPN* ensure the unmistakable taste of genuine Pizza Napoletana!