Our Dough

We make our dough with a precise blend of three flours importaed from Italy to achieve the desired structure and elasticity.

The rich flavor profile is developed in a 24-hour preferment(biga).

The biga gets incorporated in our dough and ones it reaches a hydration level of 77%, it undergoes a minimum of 24 additional hours of fermentation, allowing the magic of time to do the work.

After a total 48-hour fermentation process and ones the dough is cut into 260g balls is ready for the next step.

The dough gets then hand-stretched by the master pizzaiolo with a technique called 'shiaffo napoletano.'

Once your favorite toppings are added, the pizza gets transferred inside our beloved Mesiano wood-fired oven, where in just 90 seconds, it gets cooked at temperatures of around 420 degrees.

Here is where your journy to Italy begins.
Buon Viaggio e buon appetito