Art of NEOnapolitana.
A contemporary take on an Italian classic
Discover our original recipe for “¾” pizza.
Neapolitan pizza is a classic Italian dish that has been enjoyed for centuries and has become a favorite around the world. Made with simple, Italian, high-quality ingredients and prepared in a special oven, it has a unique flavor and texture that is unmatched by any other style of pizza. At KLAR, we specialize in preparing authentic NEOnapolitan pizzas that stay true to the traditional recipe while adding our own unique touch.
What do we use to prepare our pizzas?
Luna Giallia flour from the Lazio region, water, oil, salt, and yeast. You won’t find anything else in our carefully prepared pies – we rely on classics and ingredients of the highest quality.
The sauce for our NEOnapolitana is actually the best tomatoes (Pelati San Marzano), salt, and seasoned with a little garlic and basil. The tomatoes we use only grow near Naples and are very intense in flavor, which turns up the flavor of the whole pizza.
The last classic element of our pizza is a real Italian Mozzarella fior di latte made from cow’s milk.
So what is the difference?
The preparation process in both styles is very similar – high hydration and long rising time are used. However, the NEOnapolitan variety uses oil (just a little, 1/10th of the amount used to prepare Roman pizza) and bakes at a lower temperature (almost 400 degrees). As a result, NEOnapolitan pizza has soft, risen edges, but a stiff bottom. Such a pizza is can be eaten with your hands.
