The Pizza Place Bella Napoli is in Koto, a residential area of Tokyo, Japan. Tetsuya Ikeda, the Pizza maker of this place, really loves Napoli. He mastered the art of Pizzaiolo in the 90s and now he is doing one of the best Pizza you can eat in Tokyo. He makes the dough by hand, keeping it for up to 21 days (!) in a fridge at 0 Celsius degrees, then a classic 36-48 hours leavening process happens: the Pizza is light and tasty, a piece of artisan mastery! The Margherita, for example, is made with Buffalo mozzarella cheese coming from Hokkaido, an interesting take on the Naples original.
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