5000867
Pizza sorrentina tomato mozzarella
Traditional, hand-folded canoe-shaped pizza base filled with tomato passata and mozzarella, baked on stone.
- Stone oven baked
- Suitable for vegetarians
- 150 g
- Defrosting 22 °C · 30'
- 8 x 4 PCS C/S · 84 C/S PAL
- Baking 200 °C · 8-11'
- SERVE HOT
Occasion
Savoury snack, buffet
The story behind
Made of naturally leavened pizza dough, hand-shaped and baked at direct contact with stones in fire-bricks oven. Made in Sorento, Italy. Suitable for high-speed-ovens, reducing the preparation time to 90 seconds.
Tips & tricks
- Bring extra flavour to the panizza by brushing the crust with pesto or another aromatic oil (garlic, hot chili oil...)
- Pimp it up: top the panizza before the baking with 1 to 2 extra ingredients, such as: salami, ham, mushrooms, tuna, …
- Cut the pizza into 2 pieces before the baking, to be served as an appetizer or as a tapa.
- For keeping the pizza (we recommend one hour) in a warming cabinet: bring the pizza straight from the oven to the warming cabinet. Make sure the inner temperature in the centre of the pizza keeps the +60°C.