Below, you can find a list of frequently asked questions (FAQs). If you need more information or details, contact us.
To make your pizza, the most important thing is to have a hot oven. Therefore, the first thing you do is turn on your oven at 250°, on the fan-assisted setting.
Open the pack and take out the pizza, with care. Remove the cardboard under the pizza, then place it on the oven's grate, rather than the tray, so it cooks completely. Leave it to cook for 4-6 minutes, depending on how you like it.
When the mozzarella is lightly golden, the pizza is ready and you can take it out and pop it on a plate or chopping board.
Although it depends on your taste, a drizzle of raw quality EVO oil will bring out the flavour of your dinner even more.
We recommend trying our pizzas first before adding toppings. This way, you can get an idea of the top-quality ingredients that you have on your plate.
After a second taste, you'll be ready to experiment with your favourite ingredients.
If you'd like to try out some new combinations, we suggest that you make sure the ingredients live up to high quality of ours.
Here are some tips from chef, Licia Cagnoni.
For the Bufalina:
After it's cooked, you could add some slices of Parma Ham DOP and a couple of fresh basil leaves. Otherwise, you could sprinkle on some sauteed fresh herbs. Or, something as simple as a handful of rocket or a few basil leaves would help enhance the taste.
For the Capricciosa:
Some fresh basil leaves or rocket sprigs would be a perfect final touch. You could even pop on a few shoots of dandelion.
For the Contadina:
Just before serving, you could put some pumpkin flowers or fresh spinach leaves on your pizza. Or, if you'd like to try something more adventurous, add a handful of raw broad beans.
For the Diavola:
To give a fresh final touch, sprinkle some thyme or fresh spinach leaves after cooking. Alternatively, you could serve the freshly-baked pizza with a few flakes of creamy Robiola cheese.
If you fancy something heartier, you can even pop on some fries after cooking.
For the Montanara:
For a stronger flavour, put on some giant marinated olives after cooking. Or, if you have more a refined taste, some slices of fresh figs would work a treat.
For the Piemontese:
For a delicious final touch, add a drizzle of rosemary-infused EVO olive oil or some fried sage leaves.
For the Quattro Formaggi:
As soon as you take the pizza out of the oven, you could add some courgette – grated, or in chunks. Pan-fried asparagus or pumpkin flower strips could be an interesting alternative, too. Even a quick spinkling of Herbes de Provence would be enough to bring out the flavour.
For the Siciliana:
To give an even stronger taste of Sicily, you could pop on some aubergine – pan-fried cubes or simple grilled slices. Otherwise, chilli-infused EVO olive oil or some basil leaves could work a treat.
For the Tirolese:
After cooking, crumble on a few walnuts or a pinch of thyme. Otherwise, you could opt to add some late radicchio hearts or tips. If they're out of season, some fresh diced celery could do the trick.