Question 1

What makes it authentic Neapolitan pizza?

Accepted Answer

A biga starter, 48 hours of fermentation, 77% hydration, San Marzano tomatoes and fior di latte from Italy, and a copper gas oven running at 400°C. And a pizzaiolo, Daniele, born in Naples in 1989.

Question 2

Where are you, and when are you open?

Accepted Answer

1 Aristotelous, Larnaca. Tuesday to Sunday, 6pm to 10pm. Closed Monday. Small room, so a table is a good idea.

Question 3

Why only 100 pizzas a day?

Accepted Answer

One small oven, one small kitchen. More would cost quality, so we stop. Come early on a busy night.

Question 4

Pineapple?

Accepted Answer

No. And we mean it with love.

Notes from the room.