Pizza Bianca with slow fermentation dough

Our pizza with slow fermentation dough, cooked in a stone oven.

A delicacy for cheese lovers. A perfect combination of mozzarella, scarmorza, goat’s cheese and cured cheese, on a dough fermented for 24 hours, resulting in a cheese temptation of a unique flavour.

This pizza dough respects long fermentations of up to 24 hours, which gives the pizza a light, crunchy and very tasty texture.Faithful to our origins and the quality of our products, we take great care of each ingredient we make our pizzas with, choosing fresh, local ingredients.

Nutritional information

Average values per 100 g of product:

  • Energy value: 1.172 kJ / 280 kcal
  • Fats: 12,2 g
  • of which saturated: 7,1 g
  • Carbohydrates: 27 g
  • of which sugars: < 1 g
  • Proteins: 14,5 g
  • Salt: 1,2 g

Additional Information:

Allergens: contains gluten, lactose and milk derivatives. MAY CONTAIN TRACES OF SOY AND MUSTARD.

Cheese made with pasteurised milk

Preparation tips

To achieve optimal pizza cooking, follow the steps indicated below:

  1. Pre-heat the oven to 220ºC (upper and lower heat) for 10-15 minutes.
  2. Take the wrapping off and place the pizza on the oven grill at medium height.
  3. Cook the pizza 8 minutes.
  4. In the last 2 minutes, change the option to upper heat only in order to brown the ingredients.

 

: :