Roberto is an experienced pizza maker; for several years he has baked thousands of excellent pizzas in his pizzeria. Today Roberto has founded a laboratory where, with various collaborators, he has studied a different and innovative way to give everyone the chance to try making authentic Italian pizza at home. Roberto has thus created a precooked pizza base with a mixture of special flours, without any preservatives and additives. This dough is packaged with a special machine that allows for preservation for up to 20 days through hermetic sealing with inert gases. The result is a fresh pizza dough, just to be topped as desired, soft like the original. Try it to believe it! Pairings: Based on your taste, we suggest a classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree. To drink, we suggest pairing with Franciacorta Extra Brut or with a craft pale beer. Storage: It keeps for at least 20 days in its protected environment; once opened, top and consume. Preparation: The preparation of this pizza base begins with making the dough. Roberto uses simple ingredients: a flour mixture specially studied by him, EVO oil, salt, and brewer's yeast. The dough is allowed to rest in the dark for about 24 hours. After these 24 hours, the pizza base is not yet ready; in fact, the pizza dough is kneaded again, cut into pieces of established weight, rolled out, and precooked. Once cooled, the pizza base is packaged with the innovative machine that makes the inert atmosphere protected thanks to the use of carbon dioxide and nitrogen.
Price VAT included
Roberto is an experienced pizza maker; for several years he has baked thousands of excellent pizzas in his pizzeria. Today Roberto has founded a laboratory where, with various collaborators, he has studied a different and innovative way to give everyone the chance to try making authentic Italian pizza at home. Roberto has thus created a precooked pizza base with a mixture of special flours, without any preservatives and additives. This dough is packaged with a special machine that allows for preservation for up to 20 days through hermetic sealing with inert gases. The result is a fresh pizza dough, just to be topped as desired, soft like the original. Try it to believe it! Pairings: Based on your taste, we suggest a classic topping with buffalo mozzarella, extra virgin olive oil, and tomato puree. To drink, we suggest pairing with Franciacorta Extra Brut or with a craft pale beer. Storage: It keeps for at least 20 days in its protected environment; once opened, top and consume. Preparation: The preparation of this pizza base begins with making the dough. Roberto uses simple ingredients: a flour mixture specially studied by him, EVO oil, salt, and brewer's yeast. The dough is allowed to rest in the dark for about 24 hours. After these 24 hours, the pizza base is not yet ready; in fact, the pizza dough is kneaded again, cut into pieces of established weight, rolled out, and precooked. Once cooled, the pizza base is packaged with the innovative machine that makes the inert atmosphere protected thanks to the use of carbon dioxide and nitrogen.
