Neapolitan master pizzaiolo Ciro Cascella launched Pizza 3.0 in 2019—a dough made with a three-flour blend and long fermentation. Listed in the Michelin Guide since 2022, the brand now counts five outlets in Naples, Milan and Rome.
After years of research into hydration and fermentation, Cascella opened the first Pizza 3.0 on Via San Pasquale in Naples’ Chiaia district in 2019. The concept uses a mix of three flours, 24 hours of fermentation plus 12 of proving, and more than 70 % hydration, producing a soft, highly aerated crust.
The menu focuses on top-quality Campanian produce—Piennolo tomatoes, PDO buffalo mozzarella, Sorrento walnuts—and offers a gluten-free list praised for digestibility. In 2022 the Michelin Guide Italy included the flagship among the country’s best pizzerias, highlighting the lightness of the dough.
Rapid expansion followed with two venues in Milan and one in Rome.
Since 2022 Pizza 3.0 has featured in Gambero Rosso’s “Best Pizzerias” and in Michelin’s social selections (2022-24). Cascella also runs professional Pizza 3.0 courses, sharing techniques for high-digestibility doughs, and has developed a bakery line using the same flour blend.
