The Flours

It all starts with the choice of raw materials, especially with the typology of flour.
We use various types of Italian flour, from the type ‘0’ with live wheat germ to the ‘wholewheat’ flour
so that we can always offer a unique healthy product with exceptional flavours and aromas.

The Methods

Then it is very important to create and manage the dough in the right way,
respecting individual processing times and maturation phases,
so as to always obtain an healthy and easily digestible product.

The Condiments

Finally, to complete each masterpiece, it is necessary to use fresh and quality ingredients,
carefully selected to combine flavours and colours for a unique and intense taste,
obtaining a genuine product, beautiful to look at and exquisite to eat.

Pizza in Pala

Our dough for this kind of ‘Pizza by the cut’ called in Italy ‘Pizza in Pala’ was born after years of tests and experiments,
to meet the needs and tastes of the English market, to combine a highly hydrated pizza with the concept of the square pizza slice.

We make an indirect dough at room temperature.

This means that our dough is born in two different processing phases:
one in which we make the pre-dough, in our case the ‘Poolish’, which then remains to ferment for several hours,
and a second phase in which we make the refreshment by combining the pre-dough
with the final mixture (flour and water) together with the salt and extra virgin olive oil.

The final dough, after resting at room temperature for a couple of hours,
and after making the single balls, always matures at room temperature for a few hours,
to then be spread on the shovel and baked in the pre-cooking.

In addition, our dough for the ‘Pizza in Pala’ has an 85% hydration level
and we use the ‘Type 1’ stone-ground Italian flour,
to maintain all the nutritional and organoleptic properties of the grain combining greater digestibility,
friability and crispness, while locking the aromas and the flavours of the wheat.

Pizza in Teglia

Our dough for this kind of ‘Pizza by the cut’ called in Italy ‘Pizza in Teglia’ was born for the need to add another Italian product to the English pizza market.

We usually make an indirect dough at room temperature.

This means that our dough is born in two different processing phases:
one in which we make the pre-dough, in our case the ‘Biga’, which then remains to ferment for several hours, in order to create our own unique natural yeast and a second phase in which we make the refreshment by combining the pre-dough with the final mixture (flour and water) together with the salt and extra virgin olive oil.

The final dough, after resting at room temperature for a couple of hours,
and after making the single balls, always matures at room temperature for a few hours,
to then be spread on the ‘blue iron tray’ and baked in the pre-cooking.

In addition, our dough for the ‘Pizza in Teglia’ has at least a 75% hydration level
and we use a ‘Type 1’ stone-ground Italian flour,
to maintain all the nutritional and organoleptic properties of the grain combining greater digestibility,
friability and crispness, while locking the aromas and the flavours of the wheat.