Historical, Traditional, Alternative.
A complete range of professional raw doughs developed to provide pizza professionals with the right solution for every production, organisational and market need.Our doughs are made with just water, flour, sourdough starter, extra virgin olive oil and a long maturation process.
Because every pizzeria is different. And its dough should be too.
OUR DOUGHS
Historical, Traditional, Alternative.
A complete range of professional raw doughs developed to provide pizza professionals with the right solution for every production, organisational and market need. Our doughs are made with just water, flour, sourdough starter, extra virgin olive oil and a long maturation process.
Because every pizzeria is different. And its dough should be too.
NAPOLI STG DOUGH
The ideal dough for authentic Neapolitan pizza, made according to the centuries-old Neapolitan tradition using just four ingredients: flour, water, yeast and salt, resulting in a soft and highly digestible dough.
250 g and 280 g dough balls
NAPOLI STG MONTANARA DOUGH
The ideal dough for traditional Neapolitan fried montanara, as well as panzerotti and pucce. Soft, light and well-structured, it ensures a dry, light fry and gives the finished products a delicate texture and pleasant lightness, enhancing their flavour and aroma.
110 g dough ball
CORNICE DOUGH
The ideal dough for contemporary pizza with a high, well-aerated crust, as well as classic Italian pizza. Particularly suitable for pairings with selected ingredients and toppings added after baking, including gourmet creations. Made with biga and matured for at least 24 hours, it develops excellent aroma and digestibility.
250 g, 280 g and 300 g dough balls
LIGHT DOUGH
A highly digestible dough, ideal for classic Italian pizza, Roman-style pizza and half-metre pizza. Thanks to an exclusive certified maturation process, one of the longest in the world — up to 18 days — the dough develops greater digestibility and is more easily assimilated by the body. Made with a poolish pre-ferment, it combines selected soft wheat flours enriched with fresh wheat germ and durum wheat semolina to deliver flavour, lightness and quality.
180 g, 230 g, 280 g and 600 g dough balls
CRISPY DOUGH
A dough designed for thin and crispy pizza, such as traditional Emilian-style pizza. Ideal for rolling out with a rolling pin or dough-forming machine, it is also recommended for making fornarina-style flatbread.
160 g dough ball
TEGAMINO DOUGH
A Piedmontese-style dough for traditional pan-baked pizza, characterised by a double proving process that creates a pleasant balance between crispness and softness. Suitable for baking in conventional ovens, it provides an excellent base for rich and varied toppings.
200 g and 280 g dough balls
PAN DOUGH
The perfect dough for classic 30×40 cm tray-baked pizza, with a crispy base and a soft, airy crumb that melts in the mouth.
600 g dough ball
WHOLEMEAL DOUGH
Rich in vitamins and minerals, this dough is made with wholemeal flour and coarse bran flakes, giving it an authentic, rustic flavour reminiscent of traditional recipes.
250 g dough ball
MULTIGRAIN DOUGH
Made with a base of soft wheat flour enriched with wholemeal flour and other cereal flours, including rye and barley, as well as sunflower and flax seeds.
The combination of grains and seeds gives the pizza a particularly rustic, rich and pleasant flavour, together with valuable nutritional properties.
300 g dough ball
BLACK DOUGH
This vegetable-charcoal dough stands out for its distinctive dark colour and high, crispy, well-aerated crust. Ideal for gourmet creations and striking presentations, it gives pizza an original and surprising appearance, turning it into a memorable experience.
300 g dough ball
KETOGENIC DOUGH
Keto dough is designed for those looking for a lower-carbohydrate pizza without compromising on taste. With just 5 g of carbohydrates in the dough, it is a suitable alternative for ketogenic or low-carb diets. Rich in fibre and protein, it combines nutritional benefits with great taste. It is designed for athletes and anyone following a low-carbohydrate diet.
200 g dough ball
CUSTOMIZED DOUGH
Working alongside our expert master pizza makers, we develop exclusive, customised doughs designed to meet the specific needs of each professional.
In our production facilities, we use highly specialised techniques, including:
> Sourdough starter
> Poolish
> Biga
> Autolyse
> Long maturation
> Organic certification
