They’ve invented and patented a kneading machine that joins modernity and traditional hand work, so as to make an assisted dough that can give a high hydration to whole wheat Petra 9 flour: while the container rotates in one sense, Luigi’s hand goes in the opposite direction and they can make poolish in a matter of seconds.

Each night they have as many as 11 types of dough. The most popular one is whole wheat with 15% unrefined salt: it rests for 2 hours at room temperature and the result has 95% hydration (in total, it leaves and matures for 60 hours).

Until they open the next three 3 places in the Torino area, in Moncalieri they have 96 pizzas in the menu, «it’s all Jessica’s fault – says Luigi – She can’t say no. When a client asks for a variation and it works, she adds it to the menu».

For the pizza with Petra 9 and 100% hydration they present a classic topping of tomato, buffalo milk mozzarella and oil.

Then they start experimenting: pizza boiled in water with enkir flour and again Petra 9.

Boiled pizza? Yes, according to Luigi, who dips it into a pot filled with water and salt and then finishes cooking it in the oven. An original idea that needs fine-tuning.


Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83

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