Behind the passion of our Pizza Chef, Antonio di Blasi, there lies a vast amount of study and expertise.
Following nearly twenty years of experimentation with different types of flour, yeast, kneading and leavening methods, Antonio came up with his very own, highly secret recipe creating a pizza that’s one of a kind and not to be missed.
Behind those somewhat acrobatic gestures so typical of a pizza chef, there is a production process that has been perfected over the years and which over time has been refined to such an extent it could almost be considered an ‘ Executive Protocol ‘. All this because for Antonio, who has his clients’ interests at heart, it’s vital to ensure the same high standards of quality are always there. So that at any point or time of year, our Chef’s pizza will always live up to your expectations.
The W factor, for example, indicates a flour’s strength, and its ability to expand as it rises.
And since, as we know, the more the dough rises, the lighter and more digestible it is, perfect understanding of the W factor becomes fundamental which, in the dough created by Antonio, is the result of mixing different, highly-sought after flours.
Each has its own intrinsic characteristic: their selection, the final proportions, the preparation method all play a part in producing what is Pizza Chef Antonio di Blasi’s very own top secret recipe.