DONNA MICIA - Pizzeria Take Away

When you expect a Sicilian pizzeria to have Neapolitan dough, it's already absurd in itself. So let's see, ingredients ok, delivery guy on time, but in a Sicilian pizzeria you expect Neapolitan dough?? This is PURE MADNESS, and as if I eat …When you expect a Sicilian pizzeria to have Neapolitan dough, it's already absurd in itself. So let's see, ingredients ok, delivery guy on time, but in a Sicilian pizzeria you expect Neapolitan dough?? This is PURE MADNESS, and as if I eat granita in Naples, absurd. We are in Sicily, our pizzeria makes SICILIAN dough, a two-star review is UNACCEPTABLE when a person demands Neapolitan dough in a Sicilian pizzeria, IN SICILY. And then madam, kindly review the concept of leavening carefully, as in some of the best Neapolitan pizzerias, the dough is matured and it is almost 100% hydrated. Ours matured from 48 hours onwards, in Campania they mature it much longer, and a higher percentage of water than ours. We don't make a knife and fork pizza, we make a Sicilian hybrid pizza, we are in Sicily, the pizzeria is Sicilian, we are Sicilian and proud of our traditions. Stay in Naples, and don't underestimate our culinary traditions, even if we're talking about pizza and our Sicilian dough.More