Olio Pizza Napoletana Gliwice

The rim puffs with an airy, almost cloudlike interior that tears rather than chews, showing a dough fermented long enough to lose any yeasty sharpness. Blistering comes light and scattered across the base, which stays supple under toppings without turning limp. The overall profile skews delicate, closer to a tender Neapolitan expression than the charred, structural style some purists chase.