WE USE ONLY THE BEST MATERIALS
Our woodburner bakes the pizza at a temperature of over 400 ° C for just 130 seconds. Because of the great heat shock the dough is subjected to when it enters the oven, the pores are closed and a crust is created on the outside. Inside, the air bubbles created by the “bloating” of the dough swell and the air tries to escape. Bubbles combined with dough elasticity and abrupt thermal shock make the pizza more fluffy and tender. The cheese melts, the sauce kicks and the pizza gets the scorched crust down.