Have you ever wondered why our pizza is so crispy on the outside and soft on the inside? The chef of Pizza Mart reveals the secrets.
Long fermentation. We leave the dough for 24–48 hours. During this time, the crumb becomes elastic and those signature “air pockets” appear along the edge of the crust.
Tap water won’t work. In Naples, the water is soft. In our restaurant, we use a professional filtration system to bring the chemical composition of our water as close as possible to Italian standards.
Hands, not a rolling pin. When shaping the pizza, we never use a rolling pin — it squeezes out the precious gas bubbles. Only the gentle touch of fingers.
Stone heat. Our ovens heat up to 380–400°C (716–752°F). The pizza spends no more than 90 seconds inside — the ingredients stay juicy, and the crust puffs up quickly.
The three-second rule. The finished pizza is served immediately after “catching the fire.” If you don’t eat it within the first 3 minutes, it’s just not the same anymore.
Come visit us to try the real classic, or keep an eye on the app for updates — a master class for guests is coming soon!
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