PRIME pizza base (30 cm)

For those who want a pizza with a thicker crust. The dough is prepared with a high percentage of sourdough (40%), large amounts of water and undergoes a full 24 hours of leavening, so that once baked it is light, crunchy and easy to digest. The addition of purified sea water in the dough, guarantees an additional supply of mineral salts.

30 cm

Pinsa pizza base

The Pinsa stands out for being crunchy on the outside and soft on the inside.

The high level of hydration of the dough (around 80%), the use of rice flour, the long proofing time and the low olive oil content combine to make this a pizza that is uniquely crispy and light.

30 cm

30x25 cm


Our 25×15 cm Pinsella is a crispy, artisan delight, ready to be topped with your favorite ingredients.

Perfect for a quick meal or a shared appetizer, it combines convenience with the taste of authentic Pinsa. Ideal for any occasion, enjoy a gourmet experience in minutes.

25×15 cm


Discover our Family Pizza Base, a true giant of flavor! With a diameter of 45 cm, this artisanal pizza is perfect for evenings with friends. Prepared with a long-leavened, hand-stretched dough, our Family Pizza Base offers unparalleled external crispiness and internal softness. Each pizza is an invitation to share special moments, with mixed toppings that satisfy all tastes.

45 cm


What is “Sourdough”?

Sourdough is natural liquid yeast.

The job of yeast in the dough is to increase volume.

The dough expands, or rises, until it reaches a light and airy consistency, which gives the taste and aroma to pizza.

Why the 24 hours of leavening process?

It’s crucial to make a perfect pizza!

How many times have you said: I ate a pizza… now feel bloated, I’m thirsty and I cannot digest.

A good pizza does not make you feel that way.

But why does all this happen? The answer is simple: the problem is due to poor leavening or maturation.

A perfect pizza is made with long leavening (24 hours minimum) which guarantees a perfectly digestable pizza.

Why add sea water to the dough?

To add additional mineral salts, improve the flavor and reduce the iodized salt content.

The sea water we use, undergo an ultra micro-filtration process that removes all bacteria and impurities.

This treatment guarantee the compliance for food use.