Precoocked & Frozen
from +400°c to -40°c
Our pizza and focaccia bases, after a leavening of about 30 hours, are smoothed and finished by hand, to be subsequently pre-cooked directly on refractory stone at high temperatures (+400°C).Then, after a short stop, they are immediately “knocked down”, i.e. they enter the temperature abatement cells at -40°C. where the ventilated cold quickly enters the product core (bringing it to -18°) thus avoiding the formation of ice macrocrystals.This allows the product, which once de-frozen for the final cook, to return exactly at the time of pre-cooking without undergoing any rheological aging process.
frozen pizza taste test
base pronte per pizza precotta
basi per pizza precotta
frozen pizza and focaccia bases
professional pizza dough recipe
The cold, the oldest conservation technique
We use the immediate temperature chilling method, and keeping the product at -18°C. This is how we guarantee a conservation time of 12 months, without using any kind of preservatives. On the other hand, cold is the oldest natural preservation technique.