THE DOUGH

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ALL THE WAY FROM NAPOLI

We choose Caputo flour because of its high protein content which helps develop a richer flavour allowing us to create our perfect pizza.

The high protein in the flour makes for a dough with high hydration and elasticity.

We allow our dough to prove for over twenty four hours, allowing us to create a pizza that is soft, airy and chewy but with a bit of crunch. The other benefit the pizza is light and easy to digest.

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FIOREGLUTNUOVO

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NEW

Gluten free

This flour has been developed with the perfect balance of starch and has similar functional properties to wheat flour, allowing us to create a pizza which has great flavour and similar to our traditional style pizza base.

Please note: we do our best to prevent contamination with wheat flour however it may contain traces of wheat flour as it is made and cooked in the same area as a traditional pizza base, we do not recommend this for celiacs.