Roberto is an experienced pizzaiolo who founded a workshop to offer the possibility of making authentic Italian pizza at home. He created a pre-cooked pizza base with a blend of special flours, without preservatives or additives. The dough is packaged with a special machine that allows preservation for up to 20 days through hermetic sealing with inert gases. The result is a fresh pizza dough, soft like the original, ready to be topped as desired. A classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree is recommended. To accompany, we suggest Franciacorta Extra Brut or a light craft beer. The pizza base can be stored for at least 20 days in its protected environment; once opened, it should be topped and consumed. The preparation starts with a mixture of flours, EVO oil, salt, and brewer's yeast. The dough rests in the dark for about 24 hours, then is re-kneaded, cut into dough balls, stretched, rolled out, and pre-cooked. Once cooled, the base is packaged with a machine that creates a protected atmosphere using carbon dioxide and nitrogen.
Price VAT included
Roberto is an experienced pizzaiolo who founded a workshop to offer the possibility of making authentic Italian pizza at home. He created a pre-cooked pizza base with a blend of special flours, without preservatives or additives. The dough is packaged with a special machine that allows preservation for up to 20 days through hermetic sealing with inert gases. The result is a fresh pizza dough, soft like the original, ready to be topped as desired. A classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree is recommended. To accompany, we suggest Franciacorta Extra Brut or a light craft beer. The pizza base can be stored for at least 20 days in its protected environment; once opened, it should be topped and consumed. The preparation starts with a mixture of flours, EVO oil, salt, and brewer's yeast. The dough rests in the dark for about 24 hours, then is re-kneaded, cut into dough balls, stretched, rolled out, and pre-cooked. Once cooled, the base is packaged with a machine that creates a protected atmosphere using carbon dioxide and nitrogen.
