Italpizza stese a mano

RISING MORE THAN 24 HOURS

The excellent digestibility of our pizzas is obtained through proper leavening. This is why our pizzas are leavened for at least 24 hours at a constant temperature and humidity without the addition of chemical rising agents.

Italpizza stese a mano

STRETCHED BY HAND

Every day over 500,000 pizzas are stretched out by hand as tradition. This process makes that the texture of the dough remains intact after the long leavening, guaranteeing maximum fragrance and goodness.

Italpizza cottura a legna

WOOD OVEN COOKED

Our wood ovens are the basis for a safe, hygienic and efficient firing process on refractory stone. They are solely powered by oak and beech wood harvested locally, sustainably and traceable.

Italpizza sicurezza

SECURITY

The wood combustion and the wood firing are separated, like this the product is never in direct contact either with the wood or with the combustion fumes, which are aspirated separately and eliminated.

Italpizza igiene

HYGIENE

A rotating brush cleans the refractory plate inside the cooking chamber. In this way, the pizza is cooked each time on a clean surface.

Italpizza pizza buona e veloce

TASTY AND QUICK

The quality of our ingredients and a simple cooking will transform your table into a triumph of taste and fragrance. A tip: defrost our pizzas before putting them into the oven for an even better flavor!

NEAPOLITAN

 
 

RECTANGULAR 26x38

PALA 12x30

 
 

RECTANGULAR 20x30

 
 

TRADITIONAL

 
 

DEEP PAN

 
 

SNACK