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Peppina brings their famous Neapolitan pizza from their flagship on Sukhumvit 33 to theCOMMONS Market. The pizzas are cooked very quickly, at extremely high heat in a wood-burning oven from Napoli. But the process of making the dough takes time. According to chef Paolo, “It’s all in the dough” and Peppina sets their dough apart by using organic Italian flours, specially filtered water, sea salt, and live yeast. They allow it at least 24 hours to ferment and rise, which results in pillowy soft dough that’s not only delicious, but also good for you!

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