Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Dissolve the sourdough starter in 200 g of water, add the previously mixed flours, and continue adding a little water gradually.
When the dough has formed, add the salt and then the remaining water. Finally, drizzle in the oil.
Work the dough until smooth, transfer it to a work surface, and perform one set of folds.
Transfer the dough to an oiled bowl, then perform another set of folds directly in the bowl after 20 minutes.
Cover and let rise until doubled in size.
After rising, divide the dough in two, transfer to two baking trays with plenty of oil, and stretch it with your hands until it covers the entire tray.
With a dough scraper, cut fairly large strips, flatten them a little more, and bake at 300° for 10 minutes in the middle section and another 10 minutes in the lower section.
Fill the pizzas with your favorite topping, before or after baking.
Store the pizzas in an airtight container in the refrigerator for a maximum of 2 days. They can be reheated in the oven or microwave.
Italia, Veneto
| Energy (kcal) | 290.73 |
| Carbohydrates (g) | 62.09 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 1.21 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 10.29 |
| Fiber (g) | 4.63 |
| Sale (g) | 0.71 |
