Production

 

1

Natural leavening for 24 hours

The dough is left to leave for 24h in a special cell using an exclusive technique that guarantees constant electronic control of temperature and humidity.

This procedure ensures:

  • finer texture
  • lighter, more easily digestible dough
  • stronger flavour and fragrance
  • longer shelf life
Valpizza
 

2

Hand kneading

One of the most distinctive features of Valpizza products: it ensures a higher crust, according to the best Italian pizza tradition.

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3

Topping

Only the best ingredients are carefully selected for the toppings of our pizzas.

Modern technology enables us to apply toppings to our products automatically or by the skilled hands of our specialized operators, whose care and attention deliver a unique product, just like the traditional Italian pizza.

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4

Baking

  • Wood-fired oven: 100% environment-friendly
  • Gas oven
  • Electric oven
  • Blast freezing or direct deepfreezing at -40°C
Valpizza

Our wood-fired oven, the only one of its kind

Our pizzas are baked on refractory stone in a wood-fired oven that uses state-of-the-art technology.

Il forno viene alimentato automaticamente con tronchetti di legno 100% ecologico certificati e sanificati, tutti di uguale dimensione e peso, a garanzia di:

  • hygiene
  • safety and reliability
  • constant, high quality of the finished product
Valpizza