To make Anna's Choice pizza

THE SECRET OF OUR REGA L DOUGH

Our dough is handcrafted with the greatest care. The new tour is always developed the day before,

according to precise temperature and humidity criteria. Essential to guarantee good growing times.

​

It is then associated with the existing “MOTHER PASTE” base from the day before. This process, based on the ancestral methods of the oldest bakers, guarantees the formation of an uninterrupted chain since 2004,

i.e. 20 years this year.

​

The next day the dough is divided into 240 gram parts, then these are rolled by hand into regular balls called DOUGH.

The pieces of dough are arranged in 35 units on trays. These are previously floured, then placed in a positive chamber, for a second proofing before their use...

​

You have understood, the quality of the exceptional texture of our “PÂTE RÉGAL CHOICE D'ANNA”, lies in maintaining the chain which has never been broken for 20 years, day after day, of the leaven of the dough from the day before.