Precooked
& 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 our product not to go through a degradation process and, once defrosted, to remain fresh as it was when initially precooked.

No Preservatives

Frozen, the most ancient
preservation technique

By going through the abatement process and maintaining a temperature of -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

Pratical and inexpensive

Our pizza and focaccia bases are 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 Tips

Our suggestions

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

Pizza, electric oven with refractory stone (pizza margherita example):

Firstly, defrost the base at room temperature and set the oven at a temperature of 644 / 662° F. Then, put the base into the oven directly on the stone with tomato sauce on top. Lastly, after 3/4 minutes take it out of the oven, 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.

Pizza, thermo-ventilated oven (pizza margherita example):

Defrost the base at room temperature, set the oven at its highest temperature (usually around 536° F) and bake it directly on the supplied grill. After 3/4 minutes take it out of the oven and add mozzarella. Then re-bake the base for approximately 1 minute to let the mozzarella melt. At this point, the pizza is ready to be tasted.

Focaccia, electric oven with refractory stone:

Defrost the base at room temperature, set the oven at a temperature of 644 / 662° F and put the base into the oven directly on the stone. Let it cook for 4/5 minutes, taking care of rotating the focaccia when it is half cooked. Once the focaccia is well cooked, it will present a uniform golden-brown color. When you take it out of the oven, add a drizzle of extra-virgin olive oil on top and wait a few minutes before cutting it.

Focaccia, thermo-ventilated oven:

Defrost the base at room temperature, set the oven at its highest temperature (usually around 536° F) and bake the base directly on the supplied grill for 4/5 minutes. Once the focaccia is well cooked, it will reach a uniform golden-brown color. When you take it out of the oven, add a drizzle of extra-virgin olive oil on top and wait a few minutes before cutting it.