Chapter II · La Fiamma 03 / 12

Why the Flame Matters

1
The dough breathes for 72 hours
Our lievito madre starter works in silence, building the airy, leopard-spotted cornicione that no shortcut can replicate.
2
Four ingredients, nothing more
San Marzano DOP, fior di latte, fresh basil, extra-virgin olive oil. Purity is the hardest recipe to follow.
3
Nine hundred degrees, ninety seconds
The wood-fired mouth blisters without drying — fast enough to seal flavor, slow enough to honor texture.
4
No two pies leave the same hand
Hand-shaped means hand-signed. The char, the tilt, the uneven fold — that is the maker's mark.
This is the Neapolitan Pizza design system, applied by Curio Design — a design-style library for AI agents. Full Neapolitan Pizza guide → designbycurio.com/learn/neapolitan-pizza-1889