Nothing beats a pizza that comes smoking hot out of the oven. Chewy, crispy crust, a juicy crumb and a characteristic taste of sourdough. For over a year we have been experimenting with raising times, flour types and sourdough, and we are now proud to welcome two new members of the Il Fornaio pizza family: Rossa (band) and Bianca. Two sourdough pizza bases created according to the Neapolitan model with rich, tasty crusts and classic dark baked leopard spots. The pizza bases are baked with sourdough, and in combination with the long rise time of between 48 and 72 hours, the dough is given the best conditions to develop both elasticity and a fine and slightly tart taste. In our Italian bakery, we hand-shape each base, which is then given a spin in the hot stone oven.

Pizza Rossa has a fresh and seductive taste of sun-ripened, Italian tomatoes from our popular Polpa di Pomodoro (sun-ripened Tuscan tomatoes, basil, olive oil and a little salt). Serving suggestions: It is obvious to make some of the classic Neapolitan pizzas such as Margherita with pieces of buffalo mozzarella and fresh basil — or Marinara with thin slices of garlic, olive oil and oregano. The base also tastes great with anchovies, Parma ham or grilled aubergines and mozzarella, for example.

VARIETIES

PIZZA BASE ROSSA PICO (item 11720)
‍Pizza Rossa Pico 36 x 95g - diameter 15 cm

‍PIZZA BASE ROSSA MEDIO (item 11719)
‍Pizza Rossa Medium 24 x 180g - diameter 20 cm‍

PIZZA BASE ROSSA GRANDE (item 11730)
Pizza Rossa Grande 12 x 280g - diameter 30 cm

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