Everybody loves pizza – we do too.

And because really good pizza doesn't come from the freezer, you simply make your own pizza dough. We have prepared something for you, namely with our commitment to quality. Your dough and the ingredients that we use for your dough are selected and simply good.

We have developed a dough recipe that only uses natural ingredients: Italian flour, water, olive oil, salt, malt and a touch of yeast. Your dough matures for at least 36 hours. This way it tastes better, is more digestible and becomes airy and crispy in the oven. 

The real Neapolitan-style pizza has a pizza base made of elastic dough that ferments for a long time, a high rim in which the sugo made from fresh tomatoes or canned San Marzano is spread and has the property of being cooked in the middle despite a crispy, browned rim, but soft.

Use:

Let your dough rest in the cup or in a covered container for at least 1 hour at room temperature. Preheat the oven to 250°C or more. Sprinkle the work surface generously with semolina (durum wheat semolina). Press lightly from the inside out onto the dough with your fingers and stretch it to a diameter of approx. 26 cm. Leave the edge a little raised. Occasional turning makes stretching easier.

Your dough is now ready and you can top it as you like. Your pizza will be crispy and ready to bake in 8-10 minutes.

Tip: With a pizza stone or in a pizza oven, the baking result will be even more authentic!

Recipe suggestion: The real Margherita from Naples

Viani & Co. KG, Robert-Bosch-Breite 17, 37079 Göttingen, Germany