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.

PINSA pizza base (30 cm · 12 inch)

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.

30 cm · 12 inch

PINSELLA PIZZA BASE (25x15 cm · 10x6 inch)

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.

25×15 cm · 10×6 inch

VESUVIO PIZZA BASE (30 cm · 12 inch)

Vesuvio Pizza Base is our modern interpretation of Neapolitan pizza.

A thick and nicely honeycombed crust combined with a crisp dough consistency that never makes it soft, but always fragrant.

The long leavening process and selected ingredients such as Brisighella Igp oil, Cervia salt and organic flour make it synonymous with goodness and excellence.

30 cm · 12 inch


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.

Why add sea water to the dough?

To add additional mineral salts, improve the flavor and reduce the iodized salt content.

The sea water we use, undergo an ultra micro-filtration process that removes all bacteria and impurities.

This treatment guarantee the compliance for food use.