Leavening
Nutritional value and digestibility, the two fundamental elements of the value of pizza, both depend on a correct leavening process.
The dough is left to rest for at least 24 hours in a controlled environment where temperature and humidity are continually monitored electronically. Thanks to this process, the pasta dough is lighter and more digestible, contrary to that normally produced with a forced leavening period of a few hours.
The dough is then divided into small spheres of approximately 180-200 g each and placed in the production line where it undergoes a further leavening process of one and a half hours. Each ball will become a pizza!
This process is completely automated and is unique in its sector.