It Starts With the Dough
Why is our dough unique?
At Napizza, we let nature take its course while our dough evolves for 72 hours. This long, low-temperature aging enables the yeast to work slowly with our high-protein flour that we source from a small family mill in Italy.
During these hours, the yeast transforms the complex sugars into simple sugars, making them easier to digest and metabolize. This process and our special flour allows us to use a minimal (80% less) amount of yeast.