To the already long experience of making pizza bases, we add one more member to the totally new family of pizza doughs.
A dough with simple ingredients: water, flour, sourdough and salt, which, combined with the artisanal process, achieve an easily digestible product thanks to several characteristic factors:
The use of sourdough, whose fermentation ranges between 24 and 48 hours.
High hydration of the dough; 70%.
Once kneaded, it goes through a fermentation process again (about 8 hours)
The result, thanks to the manual kneading and the high temperature that our refractory stone oven reaches; It is a crunchy dough on the outside but spongy on the inside, with a characteristic high thickness on the edge.
The final touch is given by our well-known seasoned tomato sauce, waiting for the selection of ingredients that the final consumer proposes to have an unbeatable pizza ready.
We hope you enjoy it as much as we have enjoyed creating it!