Precooked and frozen

From +400° C to -40° C

Our pizza and focaccia bases, after 30 hours of long levitation, are flattened and refined by hand. Then, pre-cooked directly on refractory stone at a temperature of +400° C. After a brief pause, they are immediately put inside a freezer at a temperature of -40° C (abatement process). Here the ventilated cold atmosphere brings our bases to a temperature of -18° C, avoiding macro ice-crystal formation. This procedure allows the product not to go through a degradation process and to remain fresh, as it was when it was initially precooked.

No preservatives

Frozen is the most ancient preservation technique

By going through abatement process and maintaining the temperature at -18° C, our product does not need any kind of preservative and has a 12 months shelf life. Frozen is the most ancient and natural preservation technique.

Professional
use

Practical and cheap

Our bases are conceived only for professional use. On the one hand, pizza bases can be employed for preparing classic pizzas, gourmet pizzas and dessert pizzas. On the other hand, focaccia bases can be stuffed and used as paninos or sandwiches for breaks and aperitifs. Our bases can be adaptable for any kinds of stores. Some examples are: pizzerias, classic focaccerias, vegetarian focaccerias, bars, pubs, sandwich shops, restaurants and also bakeries inside supermarkets. They are also adaptable to national and international food formats. Our bases are very practical and easy to use. Specialized staff and technical equipment (such as kneader and levitation rooms) are not required, providing more space and time saving. Food cost is easy to keep under control.

Cooking

Our tips

Our bases can be cooked in electric ovens with refractory stones, wood ovens, and thermo-ventilated ovens by following some simple rules.

Pizza, electric oven with refractory stone:
Firstly, defrost our base for 15 minutes at room temperature and set the oven at a high temperature of 350/360° C. Secondly, bake the base in the oven with tomato sauce on top. Lastly, after 3/4 minutes take it out, add mozzarella and re-bake the base for approximately 1 minute to let the mozzarella melt. At this point the pizza is ready to be tasted. If you use “Stima” oven, you have to wait until it reaches the set up temperature of 380° C, press the button that starts its timing in seconds (180”) and successively re-bake the base for approximately 1 minute to let the mozzarella melt.

Pizza, thermo-ventilated oven:
Defrost the base for approximately 15 minutes at room temperature, set the oven at its highest temperature (usually 280° C) and bake directly the base in the oven. After 3/4 minutes take it out and add mozzarella. Then re-bake the base for approximately 1 minute to let the mozzarella melt.

Focaccia, electric oven with refractory stone:
Defrost the base for approximately 25 minutes at room temperature, set the oven at a temperature of 340/350° and bake the base directly on the stone. Let it cook for 4/5 minutes, taking care of rotating 180° the focaccia when it is half cooked. Once the focaccia is well cooked, it has to reach a uniform golden-brown color. When you take it out from the oven, add a bit of extra-virgin oil on top and wait a few minutes before cutting it. If you use “Stima” oven, you have to wait until it reaches the set up temperature of 380° C and then press the button that starts its timing in seconds (180”/230”).

Focaccia, Thermo-ventilated oven:
Defrost our base for approximately 25 minutes at room temperature, set the oven at its highest temperature (usually around 280° C) and bake the base directly in the oven for 4/5 minutes. Once the focaccia is well cooked, it has to reach a uniform golden-brown color. When you take it out from the oven, add a bit of extra-virgin oil on top and wait a few minutes before cutting it.

Notes:
In order to avoid waiting for the bases defrosting process at room temperature, you can move them daily from the freezer to the refrigerator (+5° C) so that they are always ready to be used.

In addition, it is possible to put the frozen bases directly in the oven by increasing the cooking time to approximately one minute.