CONFINE - PIZZA E CANTINA

After returning from Naples, I thought that Neapolitan pizza should ideally be made by a true Neapolitan pizzaiolo, using "00" type flour and San Marzano tomatoes. Well… that was until I discovered Confine’s pizza and its young pizzaiolo Francesco from Salerno, using only type 1 flour. The secret to Francesco's dough lies in the fermentation process. Dough with low gluten levels, like type 1, usually ferment more slowly, but at Confine, pizza doughs are left to rest for a full seventy-two hours. This means that they turn time into their advantage. As a result, the edges (cornicione) of the pizzas are crispy, the inside is filled with air pockets, and they are more flavorful compared to ordinary doughs. At Confine, alongside different doughs, each classic pizza is topped with different tomato sauces and olive oil.