Pizzella
Stone-baked pizza, in two sizes. Ready in three minutes, with no pizza chef.
Naturally good, remarkably fast.
Pizzella is hand-made, stone-baked pizza: natural proofing with less than 0,2% yeast, dough rested for 48 hours. You freeze it with no added preservatives, and inside there are selected flours, tomato pulp and Mozzarella di Bufala Campana or fresh Fiordilatte.
What makes it all work is the dedicated oven: it regenerates one Pizzella in 3 minutes, up to 6 in 5 minutes with the two racks. You need no pizza chef and no prep room. The oven produces no smoke or smells, so no flue and no hood, and it takes up 2 sqm at most.
There are two sizes. The 230 g Pizzella, seven flavours from Margherita to Speck and Blue Cheese, is the single portion. The 350 g Gran Pizzella nearly doubles the weight and holds up a lunch or a dinner on its own. In Salento you can only put it on your menu through us.
Three things that make it different from any ordinary pizza.
Stone-baked, not fried
Made by hand, with natural proofing (less than 0,2% yeast), dough rested for 48 hours and stone-baked. Frozen plain, with no added preservatives.
Three minutes, no pizza chef
From freezer to table in 3 minutes with the dedicated oven. You need no specialised staff and no prep room. The oven produces no smoke or smells, so no flue and no hood.
The whole system in 2 sqm
Oven, display units and trolley take up 2 sqm at most. Seven 230 g flavours plus the 350 g Gran Pizzella, with branded boxes and boards, and no waste.
How the agent presents it in the kitchen.
The agent arrives with a selection of flavours and shows you the real flow: from freezer to table in three minutes, served on the board, with no waste.
The venue that needs it most is the one with no oven and no pizza chef. Bars, pubs and beach clubs put pizza on the menu anyway. The 230 g is the single portion, the 350 g Gran Pizzella covers lunch and dinner for people who sit down to eat. At the table, on the go or as takeaway it stays the same product.