Kneading
Respecting the Neapolitan tradition, each day the pizza is kneaded by hand on a flat surface covered with fine flour, until the dough attains a thickness of .3 cm in the center and 1 cm around the border of the pizza.
This technique assures that the glutenous coat remains intact, maintaining the natural air bubbles created by this process, guaranteeing the quality of the finished product, rendering the pizza crispy and easy to digest.