Caputo Tipo 00 Flour
Master-milled Italian wheat flour for Neapolitan dough.
Pre-Fermented Dough Balls
48-hour cold-fermented dough balls, ready to stretch and bake.
Pinsa Romana Oval Base
Crunchy on the outside, soft inside fermented oval pinsa bases.
Pre-Baked Pizza Crust
Artisanal pre-baked stone-oven crusts ready for quick topping.
Semolina Rimacinata
Fine-milled durum wheat semolina for dusting and doughs.
San Marzano Tomatoes
100% DOP certified volcanic Campania whole tomatoes.
Ready-to-Use Pizza Sauce
Slow-cooked tomato base seasoned with basil and oregano.
Pesto Genovese DOP
Traditional basil, pine nut and Parmigiano pesto from Liguria.
Truffle Cream Sauce
Rich black truffle cream base for gourmet white pizzas.
Fior di Latte Mozzarella
Fresh stretched curd cheese with high-melt ratio.
Mozzarella di Bufala Campana
Creamy water buffalo mozzarella imported from Campania.
Grated Parmigiano Reggiano 24m
Long-aged, hard-grained cheese with deep umami flavor.
Gorgonzola DOP Wheel
Creamy blue-veined cheese from Lombardy and Piedmont.
Smoked Provola
Lightly smoked stretched-curd cheese for extra depth.
Cured Artisan Pepperoni
High-heat cupping pepperoni for commercial ovens.
Prosciutto di Parma 24m
Sweet, delicately aged prosciutto sliced paper-thin.
Calabrian Nduja Paste
Spicy spreadable cured pork salami paste from Calabria.
Guanciale d'Amatrice
Cured pork jowl, essential for authentic Roman recipes.
Mixed Wild Mushrooms
Porcini and mixed forest mushroom blend for toppings.
Extra Virgin Olive Oil
100% cold-pressed Italian EVOO for crust finishing.
Dried Sicilian Oregano
Sun-dried wild oregano with intense aromatic oils.
Calabrian Chili Flakes
Coarse-cracked dried chili for heat and color.
Fine Sea Salt
Naturally evaporated Mediterranean sea salt.
Kraft Pizza Boxes 33cm
Corrugated eco-friendly delivery boxes, grease-resistant.
Insulated Delivery Bags
Heat-retaining bags for hot, fresh doorstep delivery.
Wooden Pizza Peel
Solid beechwood peel for wood-fired oven loading.
Dough Proofing Trays
Stackable food-grade trays for consistent dough proofing.