Canotto or ruota di carro?
Two Neapolitan ways of stretching the dough. Choose the one for your evening, or ask for both.
Canotto, the generous crust
In the oven the crust puffs up like a little boat, hence the name. A high-hydration dough full of air pockets, crisp outside and soft inside.
- Size
- fits on the plate
- Crust
- tall, puffy, full of bubbles
- Best for
- a meal, one pizza each
Ruota di carro, the wagon wheel
The pizza of Naples’ old pizzerias: stretched very thin, so large it hangs over the plate. The centre stays soft and the edge is thin.
- Size
- hangs over the plate
- Crust
- thin, almost flat
- Best for
- drinks, sliced and shared
Got a date in mind?
Tell us the occasion, the number of guests and the place. We will come back to you with a proposal.