The Panpizza is produced with extra virgin olive oil that also gives taste and lightness to quite high temperatures, it does not decompose and does not give rise to harmful substances for the body, as other oils do.

The natural yeast or mother's pasta comes from a natural fermentation between water and flour.

In the Panpizza it is used the mother yeast because it gives the dough a better organoleptic characteristic giving an intense and aromatizing scent developing better the mollic with a finer alveolatura.

A product made with mother dough is softer and digestible and consequently more assimilable from our organism.

The Panpizza keeps unchanged the characteristics of the Neapolitan pizza, prepared with a soft and elastic dough.

Our secret is everything in a well-leavened pasta treated and cooked at the right point.

The advantage is given by the use of the mother yeast associated with a very long leavening.

Those who eat the product will feel a sense of lightness and maximum digestibility.

It is sold with two different packaging: 4 square belly or 2 rectangular belly

How to quickly heat your Bread

1. In Plate...

In Italy, unlike many other countries, there is no habit of chopping the sandwich; a plated bread has a special taste given to it by crispness.

The Panpizza plated for about two minutes, has a unique taste; crispy out and soft inside...this thanks to a thin crust and a pleasantly alveolated mollic.

2. In oven at 180°C...

This is the best temperature to heat the Panpizza.

If it is higher, the bread will burn quickly while a lower temperature takes too much time to be effective and the bread will be dry.

If you want a crispy crust but a soft interior, set the oven at 180°C.

If you want to prepare croutons or bruschettes, separate the Panpizza in two, add little extra virgin olive oil as the Panpizza already contains a pinch of salt, pepper and garlic in powder.

You're gonna have some good brusques to make as much as you like!

3. On the Stove...

Wrap the Bread in an aluminum sheet, in this way the heat spreads evenly and at the same time protect the outside.

Put it in a pan with the lid, preferably a small pan that contains just the bread.

Put the pan on the stove on low heat, the heat will gently warm the bread.

Alternatively, after wrapping the sandwich, heat it to the steam using the appropriate basket over a boiling water pan.

Wrap it well because the steam should not touch it. This method does not make the crunchy crust and makes the Panpizza soft and elastic just like the pizza you eat in your trusted pizzeria!