Our pizza dough

Our pizza dough: The secret to a good pizza

You’ve probably experienced this after an evening out at a pizzeria: during the night, you feel uncomfortably full and might feel unusually thirsty, haven’t you? One possible reason could lie in the way the dough is prepared. Pizza doughs prepared very quickly with a short fermentation time do not give the dough the same amount of time to ferment and mature as carefully prepared doughs. A high salt content can also contribute to that intense feeling of thirst.

Extremely tasty and easy to digest

Our delicious pizza dough for Pizza Napoletana is particularly easy to digest and extremely flavourful. We achieve this digestibility, the unmistakable flavour and the inimitable texture of our pizza dough through carefully tailored production processes and recipes.

We use our pizza dough not only to make pizza, but also other dough-based products. However, for our flavourful Panuozzi, a snack that is very popular in Italy and is often eaten on the go, either cold or warm, we use a specially developed direct dough with autolysis, which, thanks to its unique dough-handling process and texture, is ideally suited to making Neapolitan pizza breads.

You can find out more about Panuozzi and our recipe in our article “Panuozzi – the allure of Naples”.

Classic Biga Method by Piergiorgio Giorilli

Our pizza dough is made using the classic Biga method by Piergiorgio Giorilli with selected Italian flours from Molino Quaglia or Molini Pizzuti.

Biga is a traditional Italian starter dough that was originally used for making bread. The Biga starter is left to ferment for around 18 hours at 18 °C or, alternatively, if a room temperature of 18 °C is not possible, for approximately 40 hours at 4 °C in the fridge, before being incorporated into the final dough. We adjust the fermentation method seasonally depending on the temperature.

Thanks to the Biga method, the result is an aromatic and particularly light pizza dough that literally melts in the mouth and has a delicate crispness. The water content in the dough and the precise baking temperature play a crucial role here. Please note that we do not offer gluten-free pizza doughs.

Advantages of Biga:

  • more pronounced flavour
  • bready aroma
  • particularly easy to digest
  • longer shelf life of the product