In search for the perfect Classic flavour
Devoted to express culture, season, experiences and stories of people through food that now has no frontiers.
We are in a constant search for the perfect traditional flavor but that does not mean it have to be done in a traditional way. On our gratefully inconformity with the pizza we have, we decided to shakes things a little. By extruding as much flavor from the tomatoes as possible to reach high intensity, to show case as well our bread, by baking it a bit thicker and using an absurdly delicious cheese to complete of what we think is a perfect classic combination of flavors
Ingredients: Slightly pressure cooked tomato sauce & DOP Buffala cheese
On the crust: Olive oil and Maldon salt.
Note: This is a 10'' pizza.
All our grains are organic, stoneground and from Ontario.
Note: Sourdough it is NOT gluten-free. However, as a result of using stoneground whole grains, the residual concentration of gluten in our 24-hour fermented sourdough, is smaller (20 parts per million) than in other crusts because the sourdough feeds of gluten, during the break down process.