Pizza is a healthy and nutritious food if prepared properly. It becomes a food easily digested especially if you make a correct and slow leavening (in the case of Italian Bakery School even hundreds of hours).
In fact studies on the rice dough venere have led us to the achievement of 960 hours of leavening: in practical terms this technique would allow companies to work fresh dough avoiding, for example, the use of frozen basements.
From classic flavors such as pizza margherita, ham pizza, capricious or four seasons, to modern ones, this specialty is one of the most popular and consumed food in the world. It is important to choose the best quality and consume in a place that guarantees the excellence of dough and preparation.
With a thousand colors and fragrances, fragrant and soft, we consume it every day for almost a century and a half. Pizza is an Italian pride but also a natural excellence.
