A blend of various types of flour allows for preparing the best pizza from the ready mix. Pizza of this style is baked at a very high temperature, 450-500°C, on a stone base for just 90 seconds. The pizza has a unique appearance: dark spots on the edge, often referred to as a “leopard print,” an incredibly airy edge, and a distinctive texture. The crumb of Neapolitan pizza is typically moist.
