We make pizza ‘ad alta digeribilità’: highly digestible pizza.
Like many good things, a truly good pizza starts from the bottom: the dough. Many a pizza can feel like a stone in your stomach. This is largely determined by the amount of yeast in the dough. Yeast accelerates the rising process, but: the more yeast, the heavier the pizza. Our pizzas are ‘ad alta digeribilità, which is Italian for highly digestible. To make this happen, we use a special preparation technique. We let the dough rise for 72 hours, which gives it time to reach the ultimate yeast balance. This way, we only work with a fraction of the yeast conventionally used.
With sea salt and extra virgin olive oil, our extra digestible pizzas are also extra delicious. We finally bake the pizzas in our born-ready, ever-golden, never-traditional traditional wood-fired oven, and then you get a pizza you really won’t be able to say no to.