Origins and tradition
The history of Neapolitan pizza
From the popular kitchens of Naples to the international recognition of a craft.
Read the articleGastonello craftsmanship
Understand what makes
a true Neapolitan pizza.
Thirteen articles exploring its history, dough, wood-fired baking, ingredients and the best ways to enjoy it at home.
TraditionHistory, shapes and great Italian classics.
TechniqueDough, fermentation, cornicione, wood and baking.
TipsIngredients, transport, reheating and storage.
Start here
The three essential articles
Origins, wood fire and fermentation: the three foundations for understanding Neapolitan pizza.
Oven and baking
Why bake pizza in a wood-fired oven?
Oven heat, cornicione, colour and the movements of the pizzaiolo.
Read the articleDough and patience
Fermentation: 24, 48 or 72 hours?
What time changes in dough, and why longer does not always mean better.
Read the articleShape, dough and baking
Understanding Neapolitan pizza
Detailed articles to read a pizza, understand its texture and recognise the work behind its cornicione.
Shape and texture
How can you recognise a Neapolitan pizza?
Cornicione, soft centre, intense baking and balance: the signs to look for beyond a spectacular photograph.
Read the articlePizza styles
Neapolitan pizza and classic pizza: what are the differences?
Dough, texture, baking, toppings and the way it is eaten: two approaches seeking different results.
Read the articleThe pizza rim
What is the purpose of a Neapolitan pizza’s cornicione?
The cornicione is not mere decoration: it holds the dough’s gases, reveals the bake and balances every bite.
Read the articleDough texture
Why is Neapolitan pizza dough soft?
Hydration, fermentation, hand stretching and a short bake explain a tender texture that should not be confused with raw dough.
Read the articleMastering the oven
Wood, temperature and baking time for Neapolitan pizza
Wood alone is not enough: ember quality, floor temperature and the pizzaiolo’s movements must remain in balance.
Read the articleProducts and traditions
Italian ingredients and recipes
From choosing fior di latte to the great Italian classics: how toppings stay balanced.
Cheese and balance
Why is fior di latte mozzarella used on pizza?
Why this cow’s-milk cheese is so appreciated by pizzaioli for its balance, melting qualities and behaviour in the oven.
Read the articleItalian products
How are Italian ingredients selected at Gastonello?
Origin, flavour, consistency, moisture and oven performance: criteria that matter more than a simple Italian label.
Read the articleRecipes and traditions
The great Italian pizza specialities
Marinara, Margherita, Capricciosa, Quattro Stagioni and Diavola: a journey through classics whose recipes can vary.
Read the articleAfter leaving the oven
Transport, reheating and storage
The right steps to enjoy takeaway pizza and store leftovers without sacrificing texture or safety.
Tips for home
Takeaway pizza: how do you reheat it without drying it out?
Frying pan, oven or air fryer: methods that restore the base without turning the cornicione into a biscuit.
Read the articleSafety and reducing waste
How should you store leftover pizza?
Rapid chilling, a closed container, a short storage period and thorough reheating: simple steps to reduce waste without taking risks.
Read the articleFrom theory to the plate
Craftsmanship is also judged at the tasting.
At Gastonello in Cabestany, our work draws on the spirit of Neapolitan pizza: living dough, balanced toppings and wood-fired baking.