La Pizza dell'Antico Forno Roscioli

Our pizza is made with a mixture of flours that we have developed. We use fresh brewer yeast for the dough, to have a soft and crispy product. And then high quality ingredients, most of them seasonal and organic. http://www.anticofornoroscioli.it
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Pizza bianca stuffed with mortadella.  It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation and spiced, once cooked, only with extra virgin olive oil and Sicilian wheat salt.  For the dough, we use fresh brewer yeast: only 1g for every 100g of flour. We stuffed with mortadella

Pizza bianca stuffed with mortadella. It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation and spiced, once cooked, only with extra virgin olive oil and Sicilian wheat salt. For the dough, we use fresh brewer yeast: only 1g for every 100g of flour. We stuffed with mortadella

Eggplant Pizza. It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation, spiced with cherry tomatoes and covered, once cooked, with eggplants and mozzarella.  For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

Eggplant Pizza. It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation, spiced with cherry tomatoes and covered, once cooked, with eggplants and mozzarella. For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

White pizza with tomatoes, mozzarella and pesto sauce.  It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening.  It is soft and crispy, thanks to the very high level of hydratation and spiced with extra virgin tomatoes, mozzarella and pesta sauce. For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

White pizza with tomatoes, mozzarella and pesto sauce. It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation and spiced with extra virgin tomatoes, mozzarella and pesta sauce. For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

Preparing Pizza Roscioli.

Preparing Pizza Roscioli.

White pizza with cherry tomatoes.  It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation, covered with cherry tomatoes and spiced with extra virgin olive oil and Sicilian wheat salt.  For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

White pizza with cherry tomatoes. It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation, covered with cherry tomatoes and spiced with extra virgin olive oil and Sicilian wheat salt. For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

We bake Pizza

We bake Pizza

Making pizza bianca. It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation and spiced, once cooked, only with extra virgin olive oil and Sicilian wheat salt. For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

Making pizza bianca. It arise from a mixture of flours (developed by us) and it is able to sustain long and very long leavening. It is soft and crispy, thanks to the very high level of hydratation and spiced, once cooked, only with extra virgin olive oil and Sicilian wheat salt. For the dough, we use fresh brewer yeast: only 1g for every 100g of flour.

Different type of Roscioli Pizza

Different type of Roscioli Pizza

Different type of Roscioli Pizza

Different type of Roscioli Pizza

Ham Steack Pizza. It is the red pizza enriched with mozzarella and ham steack

Ham Steack Pizza. It is the red pizza enriched with mozzarella and ham steack


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