That first bite of a true Neapolitan pie is all contrast — a crust blistered and charred at the edges, still soft enough to fold, under a layer of tomato that tastes like it was picked yesterday.
- Tomato sauce, bright and lightly salted.
- Mozzarella, melted into soft pools.
- Oregano, scattered over the top.
- Salted anchovies, giving each slice its savoury edge.
Built the Neapolitan way — stretched thin, dressed sparingly, and baked hot and fast so the base stays tender while the rim takes on colour. The anchovies are the point here: salty, faintly funky, cutting straight through the mild mozzarella and sweet tomato. Eat it with your hands, folded, while it's still hot.
Contains: gluten, dairy, fish.
