Every day at La Fornara begins before dawn, when our pizza makers arrive to start the day's preparation. This is a behind-the-scenes look at what goes into creating authentic Neapolitan pizza, from morning prep to evening service.
Early Morning Prep
The day starts at 6 AM, when our team begins preparing the dough that will be used throughout the day. The dough from the previous day's fermentation is divided into balls, each weighed precisely to ensure consistency. These balls are left to rest at room temperature, developing flavor and texture.
Midday Preparation
By midday, the kitchen is bustling with activity. Ingredients are being prepared—tomatoes are being crushed by hand for the sauce, mozzarella is being sliced, and fresh basil is being picked. The wood-fired oven is being stoked to reach the perfect temperature of 900-1000°F.
Service Begins
When service begins at 11 AM, the pizza makers are ready. Each pizza is made to order, with dough being stretched by hand, topped with fresh ingredients, and cooked in the wood-fired oven for 60-90 seconds. The rhythm is fast but precise, with each pizza maker managing multiple pizzas at once.
The Craft
Making Neapolitan pizza is a craft that requires skill, timing, and attention to detail. Our pizza makers have years of experience, but they continue to refine their technique every day. Each pizza is a work of art, created with care and tradition.
End of Day
After service ends, the kitchen is cleaned and prepared for the next day. The oven is maintained, ingredients are stored properly, and the dough for tomorrow is prepared and left to ferment. The cycle begins again.
Visit La Fornara to see our pizza makers in action and taste the results of their craft. Every pizza is made with dedication and skill, honoring the traditions that began in Amalfi in 1987.