The Production of Pizza Bases:

1.

Mehlsorten

Now the manual work begins!

The finished dough is kneaded thoroughly by hand to remove any bubbles.

2.

Frischeimasse

Then the dough is shaped into rolls.

3.

Knetmaschine

Each dough roll is weighed.

4.

Knetprozess

The Pizza dough is then shaped by hand.

The Pizza rolls are placed into special, hermetically locked plastic containers with a controlled storage temperature of + 1°C, and left for 36 hours.

Why 36 hours?

Because the longer a pizza or bread dough ferments, the smaller the acidity content (PH) of the dough. Small acidity = less bulk for the stomach.

Like our pasta – home made!

Pizza bases can be bought frozen, pre-cooked, vacuum wrapped or garnished and ready to eat.

Pizza

Pastahouse make their own pizza bases.

A selection of different flours, natural yeast, mineral water and olive oil forms the ingredients of the pizza dough. The success of the dough depends on careful regulation of the oven temperature throughout the cooking process, which takes 45 minutes in total.

Pizza