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| In this line pizzas and pizza bases are baked in a wood-burning oven. |
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| After 24/48 hours of rising the dough is knead again with some new flour then turned into little balls which need two more hours of leavening. |
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| Skilled workers roll out the balls of dough by hand according to the ancient way of Neapolitan Pizza chefs. |
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| After being rolled out the pizza bases are covered with fresh tomato sauce and put into the oven. |
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| From the conveyer belt the bases are put into the wood-burning oven made of firebricks, then baked on a real stone at a high temperature. There they will get fragrant and golden, two typical peculiarities of an Italian pizza. |
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| Soft pizzas with the typical "bubbles" on them (which is a characteristic of wood-burning oven baking!) are put on the conveyer belt again. |
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| Cooling is the following step while freezing comes aftewards. |
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| Finally pizzas are wrapped up and packed. Then they are kept in freezers awaiting to be delivered. |
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From our wood-burning oven we take out tasty pizzas respecting the Neapolitan tradition of a wood-burning oven and fresh ingredients such as: cow buffalo mozzarella, basil and olive oil which together with all the other additions give our pizzas the world famous
"made in Italy" taste.
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Just taste the difference! |
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