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Pizza Marinara
The tomato of our pizzas is the result of a long selection process. We required a healthy and good product coming from strictly controlled Italian cultivations, where the water is good and clean but most importantly far from industries. The harvest of tomatoes takes place only in the months of August and September when tomatoes reach the right
ripeness and are then processed within 24 hours.
Pizza Marinara
Born in 1734, it owes its name to the fact that it was eaten by fishermen on their return from boat trips. In the early eighteenth century, compared to the one we know, it was made with anchovies, capers, oregano, black olives from Gaeta and oil.
| Weight | 400g |
|---|---|
| Ingrediants | 00 flour, water, tomato, oregano, oil, salt, yeast. |
| storage | -18° |
| Cooking Instructions | Tirare fuori la pizza dal congelatore 10 minuti prima. Preriscaldare il forno a 200 ° C, posizionare la pizza direttamente sulla griglia del forno e regolare in posizione centrale. Infornate per circa 8 minuti. |
