Traditional pizza 33 cm dia. Our sourdough pizza is created in two steps:
A rough mass( biga), composed only of flour, water, and yeast, pre-rising at a constant temperature of 18 C for 17 hours.
After that process the compost is set in a mixer in which it will be added water, malt, extravergine olive oil and salt, finally becoming our great dough.
Once the pizza balls are done, they will be transferred to the fridge at 4C for 48 hours, where the main fermentation will take place.
This process makes our pizzas fragrant, friable, light and easy to digest.
Taste it in our shop or everywhere you wish to.