From Crosta & Mollica
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 them in a wood oven before we add our toppings by hand.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.Altogether Italian