The traditional Apulian panzerotto, a light dough for making the golden pockets to be fried and filled as you wish with mozzarella, tomato and whatever your taste fantasies suggest.
The highly digestible, thin, crusty pizza is produced with the longest certified leavening period in the world (up to 18 days) which makes it easily assimilated by the body. Fermented with sourdough, it uses a selection of soft wheat flour, enriched with fresh wheat germ and durum wheat semolina.
The perfect dough for making a thin base even with a rolling pin. It is light and crunchy and also recommended to be used for a fornarina.
The return to a traditional dough of Piedmontese origin which involves a double leavening and is both soft and crunchy. Suitable for cooking in kitchen ovens, it is an excellent base for rich and varied fillings.
This dough is obtained using soft wheat flour to which some wholemeal flour and other grains, such as sunflower, rye, flax, barley, sesame and wheat, are added. In addition to providing various health benefits, grain flours give the pizza a special rustic, pleasant flavour.
It is rich in vitamins and mineral salts. It uses a wholemeal flour with coarse bran and is enriched with wholemeal spelt flour, an ancient cereal that formed the base of the diet of the population of the Roman Empire. A healthy flavour from the past, how things used to taste.
Soft dough that produces a high, crunchy and well-aerated edge. Particularly suitable for combinations with selected ingredients used as raw toppings, including fine-dining options. It is produced using biga and is leavened for at least 24 hours which makes it fragrant and digestible.
A perfect dough to obtain the classic pizza with a crunchy base and soft crumb, plenty of air holes and melts in the mouth. A great classic that will satisfy your customers.
Very well hydrated, well-aerated dough, perfect for making pizza in a baking tray. Produced with pre-fermented Biga and at least 24 hours of leavening, enriched with coarse wholemeal flour and re-milled durum wheat semolina. Also excellent for use in focaccia.
Made following the age old Neapolitan tradition that makes the dough soft and easily digestible. The characteristic of true Neapolitan pizza lies in its simplicity, using only 4 authentic ingredients: flour, water, yeast and salt. The true Neapolitan stagliata pizza is a trademark registered by the well-known pizza chef Luca Di Massa and produced following his scrupulous instructions.
A dough with a distinctive colour, which produces a high, crunchy and well-aerated edge. Vegetable charcoal helps digest leavened products. It is well suited for gourmet presentations making your pizza a memorable event.
Exclusive, customised dough produced in collaboration with our decorated master pizza chefs. In professional environments we use expert techniques such as:
> Long leavening
> Organic certification