Pizza Bianca with slow fermentation dough

Our pizza with slow fermentation dough, cooked in a stone oven.

A delicacy for cheese lovers. A perfect combination of mozzarella, scarmorza, goat’s cheese and cured cheese, on a dough fermented for 24 hours, resulting in a cheese temptation of a unique flavour.

This pizza dough respects long fermentations of up to 24 hours, which gives the pizza a light, crunchy and very tasty texture.Faithful to our origins and the quality of our products, we take great care of each ingredient we make our pizzas with, choosing fresh, local ingredients.

Nutritional information

Average values per 100 g of product:

  • Energy value: 1.172 kJ / 280 kcal
  • Fats: 12,2 g
  • of which saturated: 7,1 g
  • Carbohydrates: 27 g
  • of which sugars: < 1 g
  • Proteins: 14,5 g
  • Salt: 1,2 g

Additional Information:

Allergens: contains gluten, lactose and milk derivatives. MAY CONTAIN TRACES OF SOY AND MUSTARD.

Cheese made with pasteurised milk

Preparation tips

To achieve optimal baking of the pizza, follow the steps below:

  1. Preheat the oven to 220 °C (top and bottom heat, no fan).
  2. Remove the packaging and place the pizza on the oven rack at mid-height.
  3. Bake for at least 13 minutes. If you add extra ingredients, the baking time may increase.
  4. Before serving, allow the pizza to cool for at least one minute.

BAKE BEFORE CONSUMPTION. DO NOT USE MICROWAVES OR OTHER PREPARATION METHODS.