2 Replies to “Who is Pulcinella?”

  1. Their dough isn’t a true Neapolitan, the way he handles it and everything I can’t tell it’s too dry, a real Neapolitan has an hydration level between 60% and 65%. You’re supposed to see “leoparding” on it. Anyway, it still seems like a pretty amazing pizza. They use Caputo 00 flour, San Marzano tomatoes, fresh mozzarella and a good olive oil. 😀

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