The method that helps your pizzeria grow
Pizza Leggera Lab was created to provide pizza-maker entrepreneurs with a practical tool to compete with major chains without losing their artisan identity.
A standardised, repeatable and sustainable process that ensures consistent quality and high productivity.
A simple process,
accessible to everyone
A simple process,
accessible to
everyone
Pizza Leggera Lab has developed a system that makes it simple and quick to produce high-quality pizza, every day and in every location.
Ready-to-use artisan doughs: Long-matured Pizza Leggera dough balls, made without additives and ready to use in your pizzeria.
Perfect storage: The retarder-proofer keeps the dough at the right temperature until it is ready to be used.
Fast stretching: Professional equipment helps prepare the pizza base in just a few seconds, without damaging the crust.
Evan baking: MAM Forni rotating-deck ovens ensure consistent results, even when baking many pizzas at the same time.
The result? Consistently high-quality artisan pizza, produced through a simple, organised and repeatable process.
More productivity, fewer complications
From dough ball to oven, every stage is optimised. Up to 120 pizzas per hour can be baked, all with the same consistent quality. A method that frees pizza makers from the many production-related tasks, allowing them to focus more on communication and business development.
Services
Pizza Leggera Lab offers more than just doughs and ovens. It provides an integrated package including training, customised consultancy, remote monitoring software and technical support. It can even provide a complete turnkey pizzeria, including layout and branding.
A team by your side
A team of professionals ready to support you at every stage: artisan dough specialists, professional pizza makers, and experts in professional ovens and equipment, ensuring consistent results even with high production volumes. The shared goal is to bring authentic Italian pizza to the world through quality and organisation.
