Creating the perfect base – slow rise dough.
The secret to achieving our high quality pizza is the creation of a great base. Our dough balls are made using Molino Caputo “00” flour – the most finely ground and highest-quality protein flour. Using the “Slow Rise Method,” our dough is refrigerated for three to six days and rises due to the natural fermentation process, requiring only a miniscule amount of yeast. This makes our base exceptionally light and easy to digest. Each dough ball is then stretched by our bare hands on a flour-coated, marble stone, enriching it with human touch.
Ingredients are then layered on the pizza base and placed into
the stone oven to bake.Our precise cooking process ensures that you enjoy a pizza base that is light and crunchy, complementing the richness and succulence of our freshly selected toppings.
No oily bases… No machines… No conveyors… No nonsense