Pizza · BIGA dough matured 48 h · 25 or 30 cm ØPizza in four stages
From dough ball to fully topped pizza: four stages from the same dough.
01 · ServiceFive minutes
in the oven
in the oven
02 · ConsistencyReliable in
every shift
every shift
03 · VersatilityMade for
every kitchen
every kitchen
04 · Craft
True craftsmanship
Slow-fermented dough, hand-stretched, with an airy cornicione. Every pizza is one of a kind – just as it should come out of a stone oven.
05 · Maturity
48-hour dough fermentation
Our biga dough matures for two days before it goes into the oven. That builds the aroma, the open crumb and the tender bite – time you can taste in the result.
06 · Freshness
−40 °C shock freezing
Shock-frozen at −40 °C right after baking. Ice crystals stay small and the dough structure stays intact – baked off, it tastes fresh from the oven.
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At a glance
Weight per piece25 cm Ø: approx. 250–440 g · 30 cm Ø: approx. 229–515 g
FormatRound, approx. 25 or 30 cm Ø
Pieces per case10 pieces (par-baked stages)
Storage & shelf lifeFrozen at −18 °C · 90 days from production
PreparationPar-baked stages: Stone oven 250 °C, 3–5 min; Fan oven 250 °C, 3–5 min – ideally thaw for approx. 10 min at room temperature first
For restaurants, hotels, bars and canteens across Germany, Austria and Switzerland – you choose how much work stays in your kitchen.
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