“The making of a great pizza is simple but behind the tradition is dedication, a ton of work and single-mindedness in striving for perfection,” Stefano Manfredi.
Pizzaperta is revolutionising the way we eat pizza, demonstrating that taste and technology can return the flavours of the past with a nutritional balance suitable for a healthy lifestyle.
Here is the Pizzaperta difference –
Pizzaperta’s dough is made from unrefined stoneground ‘Petra’ flours imported from Italian flour mill Molino Quaglia, near Padova. Petra flour is whole grain wheat flour, produced by stone milling which involves grinding two stones together, rather than traditionally used metal rollers. The benefit of using such a technique ensures the heat of heavy machinery does not affect the flavour, preserving the nutrients and grain of the flour.
Petra flour yields a sweet, nutty flavour which is responsible for Pizzaperta’s highly nutritious pizza dough.
The Biga Method
The biga method is a fermentation process used in Italian baking where the dough is matured and then leavened naturally for a minimum of 24 hours resulting in a more complex and evolved flavour.
Biga is prepared using a mixture of flour, filtered water and a small amount of yeast which is left to ferment before being added to the dough as a substitute for yeast. The long fermentation process changes the structure of the flour creating a pizza that is light and airy with a moist crumb. Using the biga method helps to achieve the aroma, natural flavour and porosity of Pizzaperta’s dough.
Hydration of the flour is one of the most important factors when making the Pizzaperta dough, determining the final appearance and texture of the pizza base.
Considerable time is spent hydrating the dough using a filtration system to remove impurities, allowing the natural yeasts to ferment. Pizzaperta have achieved hydration rates of over 90% in their Roman-style pizza, again leaving the pizza light and airy.
The New Wave menu represents the breaking free of Neopolitan rules through innovative flavours and dough handling techniques and offers the emerging trends of the humble Italian street food.
Traditional and Classic Italian flavours of Marinara and Margherita are no doubt clear favourites on the Pizzaperta menu however Pizzaperta has introduced a selection of ‘New-Wave’ pizze combining flavours of Prawn, Zucchini & Mint, Buffalo Ricotta & Fennel Sausage (handmade in Balla) and Lamb Belly with Mediterranean herbs. The taller and crunchier Roman ‘Teglia’ style pizza is also available, favoured because of its focaccia-like appearance.
True to Manfredi hospitality, Pizzaperta’s topping ingredients are sourced locally from the best fresh produce suppliers. Each pizza is designed with simple flavours to complement the handcrafted pizza base. Mozzarella fior di latte and bufala, traditional ‘Nduja and extra virgin olive oil are used with seasonal ingredients to create delicious, fresh flavours.
The forni (Italian oven) used to cook the pizze is an essential element of the cooking process. Pizzaperta uses the handcrafted wood-burning Stefano Ferrara M130 oven imported from Naples.
The Ferrara family have made ovens in Naples for over 100 years and are one of the most-used and best quality wood burning pizza ovens in the world. After extensive research, Stefano chose oak and olive wood for Pizzaperta which can reach temperatures of 400 degrees, cooking pizze in just 90 seconds.
Pizzaperta uses custom-made biodegradable takeaway boxes and bags for all menu items including sides, salads and desserts. The buzzer and box service is fitting for the location of the pizzeria in that glass and plate breakages can be avoided in its outdoor setting.
The piazza style nature of Pizzaperta with its outdoor communal style seating, allows guests to enjoy a casual and accessible style of dining in both food presentation and atmosphere. Pizzaperta is committed to serving high quality food using the best ingredients and methods, presented in a style reminiscent of traditional Italian street food.