Welcome to Pizza by Pietro

The Original Pizza

PIZZA NAPOLETANA STG™

The Pizza Napoletana STG is the Brand given to the Authentic Pizza Napoletana, STG meaning Guaranteed Traditional Speciality.

To certify the product the Pizza must be prepared following a discipline that requires the finest San Marzano tomatoes, Fior Di Latte Mozzarella, '00' Flour, an ambient levitation process and only wood fired oven cooking at +400•c .

There is a deep science behind all of this and the result is a succulent well charred pizza cooked in 60-90 seconds that has become sought after around the world.

Due to the short cooking time the pizza remains slighty hydrated and is often labelled wet and doughy by foreigners who have been cultured in their countries by mainstream pizzerias and franchises but this is the way the Neapolitan Pizza should be and the Neapolitans would have it no other way....there should be NO Crunch!

The Neapolitan Pizza STG is typically:- eaten with a knife and fork and is never pre-cut, it was originally eaten in its street food format in a "wallet style" as seen in this photo.

What is the The Hybrid Pizza Napoletana™ ?

Expect to eat a pizza with all the wonderful flavours of the Authentic Neapolitan Pizza STG on The Maestro's Hybrid Napoletana Pizza Base.

Using techniques often associated with Sour Dough Bread such as culturing pre-ferment starters , specific flour profile blending and long levitation processes Sydney Pizza Guru Pietro Ferretti has developed The Award-Winning Hybrid Napoletana Pizza base as a crossover between the light Roman Pizza in Pala ( Pizza Typically eaten in Rome by the slice - Crunchy) and the Pizza Napoletana STG, whilst maintaining the freshness of flavour benchmarks established by the short cooking times of the STG.