When it comes to great pizza, it’s all about that base. We went to Emilia-Romagna in Italy for ours, where they make pizza bases to age old family recipes using traditional techniques.
After a slow fermentation for a minimum of twenty-four hours, the dough is hand stretched and topped with authentic tomato sugo for that unmistakable Italian taste. We think it’s some of the best pizza available in the retail sector.
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