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5 facts about our

pizza

very long maturing

48h fermentation

Ripening, or fermentation, is a natural process that is the most important element of pizza preparation. It affects its taste, baking and digestibility.

The key factor in the ripening process is yeast – it is they who break down the complex protein and starch structures contained in the flour. This is the process of lactic fermentation and lactic acid, respectively. Properly carried out fermentations are responsible for a better, more aromatic taste of the dough and for its easy digestibility. Yeast, feeding on simple sugars in the fermentation process, produces carbon dioxide, which “pumps” and increases the volume of our dough.

easy to digest

total fermentation

Thanks to the 48H dough maturation process, fermentation takes place in our cold room, not in your stomach. That’s why you feel light after eating our pizza.

fast baked

<3 minutes

We all like to go out to eat, but no one likes to wait long for food. We respect and understand that. Our pizza is baked in <3 minutes.

the best

Italian flour

Our pride is our Italian long-ripening dough. We produce them according to the original recipe, from high-quality mixtures, specially selected flours imported for us from the best Italian mills.

good because…

Italian

Our pride is our Italian long-ripening dough. We produce them according to the original recipe, from high-quality mixtures, specially selected flours imported for us from the best Italian mills. We add a very small amount of dry yeast so that our dough can slowly mature at a controlled temperature for 48 hours. Thanks to this, after baking, your pizza dough is fluffy on the inside and crispy on the outside.

a few questions
about…
pizza
1

what do we make our dough from?

easy!

Water, a custom small amount of dry yeast, olive oil, salt, our mix of several Italian flours.

2

does the length of dough maturing matter?

yup!

Yes! The length of maturation has a huge impact on the taste and digestibility of the pizza – the longer the maturation, the lighter the pizza is on the stomach and tastier. That is why at Pizzatopia we attach great importance to the length of dough fermentation and we age it for 48 hours – thanks to this we can be sure that the dough has been properly fermented.

3

what is the maturing process of the dough?

it's … pumping ;)

Ripening, or fermentation, is a natural process that is the most important element of pizza preparation. It affects its taste, baking and digestibility.

The key factor in the ripening process is yeast – it is they who break down the complex protein and starch structures contained in the flour. This is the process of lactic fermentation and lactic acid, respectively. Properly carried out fermentations are responsible for a better, more aromatic taste of the dough and for its easy digestibility. Yeast, feeding on simple sugars in the fermentation process, produces carbon dioxide, which “pumps” and increases the volume of our dough.

4

can pizza be easy digested

yes!

Thanks to the 48H dough maturation process, fermentation takes place in our cold room, not in your stomach. That’s why you feel light after eating our pizza.

5

does the non-standard shape of pizza affect its size

no

We make our pizza from a standard portion of 250 g of dough, after stretching into the shape of a circle, it would have the size of a classic Neapolitan pizza. If you have the impression that our pizza is small, it’s because we don’t stretch and roll our dough. Thanks to this, the dough can easily rise, creating crispy edges, while maintaining softness in the middle.

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