La Piola has been voted one of the best pizzerias in Europe several times!
From the first bite, you will want to talk to your hands and shout "Mama mia, quanto sia buono!"
Francesco comes from Naples where he learned all the secrets of the perfect pizza dough. The difference between Neapolitan and other pizzas lies in the art of preparing the dough, which needs to ripe between 24 and 48 hours, and in the way it is baked. Baking is done in an oven at a minimum of 450°C and for a very short time, one to two minutes is enough. When it comes out of the oven, the dough may be slightly less crispy than others, but it is softer and much more digestible.