NEO- NEAPOLITAN STYLE
At Leopardo, we embrace the Neo-Neapolitan (or NEOpolitan) style for our pizzas. What does this mean? Well, an authentic Neapolitan pizza is always cooked in a wood burning oven, cannot use more than 3 ingredients, has a soft texture and should always be finished with extra-virgin olive oil and basil. Neo-Neapolitan pizzaiolos have less rules to abide by and therefore can be more playful and adventurous when it comes to ingredients and topping combinations. We, of course, take full advantage of this creative freedom!
OUR PROCESS
Neapolitan pizzas are famously soft but the Neo-Neapolitan style has an extra crunch which we really love. We use a special two-step 48 hour fermentation process to increase the flavour of the dough, and gain more elasticity which gives us the crisp sourdough pizza we are looking for… plus it’s healthier and better for digestion too.
THE INGREDIENTS
Pizza, ultimately, can only ever be as good as the ingredients you use. We believe passionately in this and so have searched near and far for the best suppliers we can find so that we can serve up the very best pizzas we can. From locally grown Glasgow basil and soft, creamy buffalo mozzarella to a genuinely spectacular (top secret) salami, free range chicken and, of course, the magnificent San Marzano tomatoes, only the finest produce finds its way to our pizzaiolos paddle and we really believe that you will taste the difference.
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Fort Shopping Centre
86 Provan Walk, Glasgow, G34 9DL
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