To make pizzas as authentic and delicious as any pizzeria in Italy, our starting
point has always been the base. From a 'mother dough' starter, we create
sourdough pizza bases in the traditional Neapolitan style. After slow-proving
for 24 hours, we fire then in a wood oven before we add our toppings by hand.
We use a combination of three different cured meats on this pizza. Ventricina
salami gives a delicately smoky flavour, while the Calabrese salami brings some
heat. Over this, we hand-crumble spicy Pepperoni that turns crispy once baked.
With the creamy fior di latte mozzarella and a sprinkling of chilli flakes, this
is how the Italians do a meat feast.
In Italy, few things matter more than good food. It's a deep-rooted belief in
the power of food to bring people together, a belief we share at Crosta &
Mollica.
Retail Availability
Prices shown below are available online and may not reflect in store.