Since flour is the first and most important ingredient of a pizza dough, we are very particular about it. We use only Petra flour, made with the best stone-ground soft grains, supplied by Molino Quaglia, a family-run mill in the province of Padua.
Allowing pizza dough to mature and rise nice and slowly makes all the difference to its flavour and texture. Our pizza dough is left to rise for at least 48 hours. We then cook it on a refractory stone, designed to ensure even distribution of heat, so that every Obicà pizza is especially crispy, light and digestible.
All of this requires some patience, but we think the result is worth the wait.