Frozen Pizza - Margherita

Each pizza is artisanally handmade by our own master pizzaiolo chefs in NSW. Literally! We use the same age-old process as the local Neapolitan pizzerias. We do not outsource any part of our production process, using all natural locally sourced Italian ingredients.

DOUGH PROCESS:

Per the Neapolitan tradition our pizzas are made using only the finest 00 flour. Our dough is made with no added sugars, and it is left to ferment for 72 hours. This makes it lighter and easier to digest than other doughs, breaking down glutens. We  are trialing GF. If you are not glutent intolerant the pizza is great.

RESTAURANT QUALITY:

Hand stretched, hand topped,fully baked to 90%, then blastfrozen to maintain integrity.Then flow wrapped. Spongepressed not kryovac to maintainthe integrity of the pizza andmost importantly the airationof the crust!

COOKING INSTRUCTIONS:

• Take pizza out of freezer and packaging
• Turn oven on to 200c degrees (fan forced)
• Once oven is ready place on to wire rack (not on flat tray)
• Cook for 10 – 12 minutes (depending on your oven) If you want it crispy give it an extra couple of minutes
• Eat