Our dough
Three ingredients, forty-eight hours and a wood-fired oven.
Flour, water, salt, and time
Every morning we knead Italian type 1 flour, water and salt, with just a pinch of yeast. The dough balls then rest two days in the cold: the dough develops its flavour and becomes easier to digest. In the evening, Luca stretches them by hand, from the centre outwards, to keep the air in the crust.
What goes into a pizza
3
ingredients in the dough
48 hrs
resting in the cold
90 s
baking at 450 °C
In the oven, every night
