HOW I MAKE MY PIZZA

I chose stone-ground flours to ensure a healthier diet and preserve an authentic taste.

I use sourdough and let the dough rise for at least 48 hours to respect it and make the pizza more digestible.

I roll out the dough with the traditional slapping technique, useful for obtaining high edges and a thin thickness in the centre.

I cook it in the oven at around 450 degrees using beech wood for even cooking and perfect browning.

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