Our TRADITIONAL DOUGH is made from wholemeal soy flour, white flour, extra virgin olive oil and water, without using fat animals. It matures for 48 hours and this makes the pizzas light, crunchy, fragrant and highly digestible.

Our PINSA ROMANA® dough is made from wheat flour very high quality, soy flour, replacing animal fats and/or vegetables, rice flour, which allows more water to be fixed inside the product being cooked and wheat sourdough. All combined to a very small dose of EVO oil and a handful of salt. The dough it is thus poor in fat and thanks to the high water content, 75%, the calories are lower than classic processes. It is oval in shape due to the "pinsatura" effect and has a soft crumb enclosed in a crumbly, crunchy and highly digestible crust.

Our GLUTEN-FREE DOUGH is made up of a mix of gluten-free flours certified gluten which allows you to create a very high quality pizza, highly digestible and fragrant.

All pizzas can be chosen with traditional dough
Tankard, Pinsa Romana® dough, Tankard gluten-free dough with the addition of €1.50, Pinsa gluten-free dough with the addition of €3.00.