Pizza how should be
Golden crust and airy lightness of our pizza is ensured by the iconic Rinaldi ovens. Compared to other ovens, they can achieve extraordinarily high temperatures thanks to heat distribution through evenly spaced ceramic spirals. Rinaldi oven will bake your pizza before you count to 360.
Our dough is made from a combination of flours – Campanian golden wheat, rice and soy flours. These come together to create a smooth, easily digestible combination. Correctly raised dough releases and joins the flavors of all the ingredients. Compared to a regular wheat flour dough, it keeps well even 30 minutes after coming out of the oven.
Allowing the dough to raise slowly in a consistent temperature of 22 °C releases all the right flavors. This way pizza gains twice its original volume.
Neapolitan pizza should not exceed 32cm in diameter. Special shaping plate with inner spinning disc will pull the dough from center to edge , pushing out all the excess air into the crust, allowing it to turn crispy gold on the outside and fluffy on the inside.
Italian pizza deserves italian ingredients. Sugo is made from succulent San Marzano tomatoes, our mozzarella comes from the hills of Campania. Other ingredients also originated from the Apeninne peninsula.
You will fall in love with the careless elegance of our pizzas prepared by Alessandro. The ingredients come together in a perfect harmony that you can taste in every bite.