We start with the principles of Neapolitan pizza, then adjust the dough and bake for the texture we like at Klar: airy edges, a light centre and a base firm enough to pick up. That is why we call it NEOnapolitana — rooted in the classic, made for our bar.
The dough is made with Luna Gialla flour from Lazio, water, olive oil, salt and yeast — nothing else. For the sauce we use Pelati San Marzano tomatoes with salt, garlic and basil, then finish the pizza with Italian fior di latte.
Like a classic Neapolitan dough, ours uses high hydration and a long rise. A small amount of olive oil and a slightly lower baking temperature — close to 400°C — give it soft, risen edges and a more stable base.
Bookings are highly recommended, especially for groups and larger evenings out.
Bookings are highly recommended, especially for groups and larger evenings out.