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Highly digestible product, fragrant and light thanks to a long maturation (48 hours) and 80% hydration, the pinsa base is made with natural yeast and a mix of type 0 and durum wheat flours, and rice flour used for processing and dusting. It cooks easily in any type of oven
THE "PINSA"
Classic round pizza with a small edge, ideal for professionals who cook in both gas, electric and wood-fired stone ovens,
fragrant and thin product, thanks to the presence of natural yeast
THE RUSTIC
Our dough for the trays are soft and alveolated thanks to the long leavening, easy to cut and to fill both internally and on the surface, both can be in pizza format or in focaccia format, with artisan holes and the presence of extra virgin oil also on the surface, they cook easily in all types of ovens at 220°C.
THE TRAYS
Panzerotti are specialties with pizza dough ready to be stuffed and already pre-cut, seasoned inside and can be baked in the oven or in a pan
The crushed are pizzas with 0.5% yeast and with a maturation of 48 hours, the base is spread very thin and have no edge,
ideal for professional catering with stone cooking, they can also be folded and cooked inside Like a calzone
