Our pizza dough

The pizza dough is the secret to a good pizza

You’ve probably found that after an evening out at a pizzeria, you’ve woken up in the night feeling bloated and extremely thirsty, haven’t you? That unbearable feeling of fullness and excessive thirst were caused by non-pre-fermented pizza doughs that were fermented and processed far too quickly, with too little water and too much salt.

Extremely tasty and very easy to digest

Our pizza dough for Pizza Napoletana is very easy to digest and extremely flavourful. We achieve this exceptional digestibility, the distinctive flavour and the inimitable texture of the pizza dough through specific production processes and recipes.

We use our pizza dough not only to make pizza but also other dough-based products, such as the super-tasty Panuozzi, a snack that’s very popular in Italy and is often eaten on the go, either cold or warm.

Classic Biga Method by Piergiorgio Giorilli

Our delicious pizza dough is made using the classic biga method, developed by the Italian master baker Piergiorgio Giorilli. We use the finest Italian flours, sourced either from Molino Quaglia or Molini Pizzuti.

Biga is a traditional Italian starter dough that was originally used in Italy for bread-making. The Biga starter is left to ferment for 18 hours at 18°C room temperature or, alternatively, if a room temperature of 18°C is not possible, for approximately 48 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, you can enjoy an aromatic and highly digestible pizza dough that literally melts in the mouth and has a delicate crispness. The water content in the dough and the exact baking temperature play a particularly crucial role here. We apologise that we do not offer gluten-free pizza doughs.

Advantages of Biga:

• significantly better flavour
• bready aroma
• highly digestible
• longer shelf life of the product