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.
very long maturing
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
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.
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.
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.