Alice Pizza - Corso Giovanni Giolitti
Restaurant
12100 CUNEO, (CN), Italy
Working hours
PIZZA
In search of Alice's secret
If you ask someone what they appreciate about Alice, in 90% of cases they will answer: the lightness. The secret of this small but great success is in the dough recipe , which has remained unchanged for almost 30 years and is characterized by a very small quantity of yeast . In fact, to prepare our pizza, we use approximately 2.5 g of yeast for each kg of dough . This means that with a 25 g cube of brewer's yeast, which was generally used at home to make 1 or 2 kg of dough, Alice Pizza makes approximately 10 kg.
To obtain a result so rich in oxygen and therefore very digestible, the dough rises slowly for at least 24 hours at a controlled temperature . A process very similar to that of artisan bread. Then it is worked by hand and delicately spread on a baking tray. Finally it is stuffed and cooked at high temperatures for several minutes in the electric oven. The timing varies from pan to shovel and from seasoning to seasoning.
The flour we use for this dough was designed by the master pizza chef Domenico Giovannini and is a mixture of high quality type 0 flours , free of additives and added flours, which has its real strong point in its elasticity. Likewise, the ingredients for the condiments are selected with great attention, respecting, in the case of fruit and vegetables, the principle of local and zero-mile production.
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