Our dough
IL NOSTRO IMPASTO
Gino Sorbillo's pizza dough is hand-cut. For our dough, we use Caputo "Nuvola" Type Zero flour, free from additives and preservatives, and entirely natural. We add Type 1 flour, rich in fiber, bran, minerals, vitamin E, and B vitamins. Our dough is completely fat-free. We use only natural yeast. The dough rises slowly for over 24 hours. We offer you a soft and easily digestible pizza. We use only Italian tomatoes. The Fiordilatte is hand-worked. The oil is extra virgin olive oil. The wood-fired oven is built using ancient methods, using special Sorrento bricks. We use only inspected and clean beech wood (without bark). We've been baking pizzas seven days a week since 1935.

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