stone baked pizza bases 100% handmade in italy
GMO-free, stoneground, non-reconstituted, unbleached, unbromated and wholewheat flour, type 0 and type 1 flour and ancient Italian grains – these are our ingredients. In all of our doughs we use our own natural liquid yeast (sourdough), which together with long natural leavening times of 24-48 hours, ensure that the crusts are light and easy to digest. All of our artisanal pizza bases are strictly hand-kneaded and produced entirely in Italy.
Roma Gold pizza base (33 cm)
For those who want a thin pizza with a well-defined crust. Natural proofing and a mix of types of flour combine to make the pizza fragrant on the outside and soft on the inside.
Diameter:
33 cm
The Pinsa Romana stands out for being crunchy on the outside and soft on the inside.
The high level of hydration of the dough (around 80%), the use of rice flour, the long proofing time and the low olive oil content combine to make this a pizza that is uniquely crispy and light.
Diameter:
30 cm
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Crunchy on the outside and soft on the inside, with a subtle crust and a delicate aroma of flour that is evocative of home-made bread.
Size:
25×15 cm
FREQUENTLY ASKED QUESTION
What is “Sourdough”?
Sourdough is natural liquid yeast.
The job of yeast in the dough is to increase volume.
The dough expands, or rises, until it reaches a light and airy consistency, which gives the taste and aroma to pizza.
Why the 24 hours of leavening process?
It’s crucial to make a perfect pizza!
How many times have you said: I ate a pizza… now feel bloated, I’m thirsty and I cannot digest.
A good pizza does not make you feel that way.
But why does all this happen? The answer is simple: the problem is due to poor leavening or maturation.
A perfect pizza is made with long leavening (24 hours minimum) which guarantees a perfectly digestable pizza.