Bakery Restaurant Pizza

Restaurant FLERT

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Pizza Napoletana or Neapolitan pizza is a type of pizza made from tomatoes and mozzarella cheese. It comes from Naples, as the name suggests, and is made with San Marzano or Pomodorino del Piennolo del Vesuvio tomatoes and Mozzarella di Bufala Campana or Fior di Latte cheese.

*San Marzano tomatoes come from a small town near Naples called San Marzano sul Sarno.

*Pomodorino del Piennolo del Vesuvio is a tomato that grows south of Mount Vesuvius on the volcanic plains.

*Mozzarella di Bufala Campana is a cheese with a protected designation of origin. It is made from buffalo milk from semi-wild buffalo that live in the marshes of Campania and Lazio.

*Fior di Latte is mozzarella made from cow’s milk. Its production is in lines with Traditional Speciality Guaranteed (TSG) label.

In the European Union and the United Kingdom, Pizza Napoletana is a product with Traditional Speciality Guaranteed (TSG), and the art of making it is on the UNESCO list of intangible cultural heritage.


Flert restaurant makes pizza Napoletana in Canotto style. The Italian word canotto, which literally translates to “boat,” refers to a shape with thick edges that are hollow and a thin midsection. The dough is rolled out using a traditional technique known as schiaffo, which literally translates to “slap.” With the use of a wooden board and a shovel with slotted aluminum head, we slap the dough until there is not a single trace of excess flour left. Because the dough is created using first-rate Italian flour called Caputo Nuvola, which literally translates to “cloud” in Italian, the pizza’s edges take on the appearance of a cloud. When we make the dough, we adhere to the original recipe as closely as possible. The dough is made simply from flour, water, salt, and yeast, and it is allowed to ferment for forty-eight hours in specialized chambers.

The traditional Neapolitan recipe isn’t the only thing that sets the Flert Napoletana pizza apart; it’s also the fact that it’s baked in the “Opale” pizza oven. This oven has a clay surface that distributes heat evenly to the bottom of the pizza, making it possible to maintain a consistent temperature and ensure that the pizza is cooked evenly and consistently.


Damir Kapuzi je već 10 godina pizzaiolo isključivo za pizzu Napoletanu. Kako kaže, fokusirao se na jednu vrstu pizze, ali je pravi najbolje što može.

Završio je školu Gruppo la piccola Napoli (GPN), koja se nalazi u Napulju, gde je dobio diplomu za maestra pizzaiola, i za instruktora Pizze Napoletane. Damir je sada jedini predstavnik te škole za Srbiju, kao i instruktor koji obučava učenike na našim prostorima u saradnji sa GPN školom. Zaposlen je u restoranu Flert, gde se održavaju i obuke i  dodele diploma. Iza sebe ima bogato iskustvo i saradnju sa poznatim šampionima Napoletancima, kao što su Michele Leo, Saverio Ciampi, Valentino Libro, Marco Amorielio, Gabriele Costabile, u pravljenju pizze Napoletane, a imao je i to zadovoljstvo da lično pravio pizzu ambasadoru Italije u Beogradu.

Kao najbolji pizzaiolo u Srbiji, Damir donosi restoranu Flert najbolju pizzu Napoletanu. Damir vas poziva da dođete u restoran Flert i uverite se u savršenstvo ukusa najbolje napolitanske pizze.

FLERT restaurant

Come see for yourself why so many of our customers continue to place their trust in us.