The typical pizza dough is made with water, salt, yeast, flour, oil and a spoon of sugar.
At MadenItaly – A slice of Rome, things are not that easy 🙂
Claus Maier, the Danish chef, uses to say that the Mediterranean populations learned to cook about 2000 years ago (yes, two thousands), the French about 200 years ago and the Danish only 20 years ago. Of course we all agree with him – not because as Italian we are in a conflict of interest, of cooooourse – but he really says something true: there is a huge tradition, acquired during centuries of attempts and accidents behind something so simple like making the dough for a pizza.
You are probably thinking that this is what everyone says when selling something: tradition, quality, expertise… everything to sell a product. Well, not in this case.
At MadenItaly – A slice of Rome we use a special recipe even for the water we use in our dough. I am not kidding, even the water we use for our mixtures have its own recipe and preparation.
What’s so special with your water?
That’s my grandma’s secret and that it remains. All I can tell you – my grandma is reading me! – is that there is a process behind it that has a huge impact on the taste and the appearance of the final product.
Are you curious?
Pass by at the Papierøen, enjoy the sunset and have a slice of our delicious pizza “chickpeas cream and cime di rapa” or, as our customers call it, “den grønne“. We defy you to find out, from our pizza, what’s special in our water 🙂