Sourdough and stone ground organic Italian flours make a 50cm long “blade” of pizza, baked to perfection directly on the oven stone plate. The result is a soft and well leavened dough with a crunchy bottom. The garnishing is laid on top of the pizza for the outmost tastiness. It is served at the counter in slices and priced by weight or served at the restaurant as a whole.

Sourdough, stone ground organic Italian flour baked in a tray for a crunchy feel to this exceptionally light dough. The garnishing is laid on top for the right balance between crispiness (of the dough) and tenderness (of the toppings)

This dough is made mixing different stone ground soft wheat flours that maintain the bran and the seed of the wheat for a rich aroma and a high level of nutrients. It is then baked in tray, cut through the middle and stuffed with the garnish to obtain an extraordinary grainy flavor and crunchiness throughout.

100% sourdough with strict control of the fermenting temperature and long hours of leavening give our classic rounded pizzas their well-know thick crust and the unmistakable aroma of freshly baked bread. The classic taste, just as it should be.

It is characterized by a well hydrated and leavened dough, which is then STEAM BAKED to foster its thickness and extreme softness. Finally, the process requires a last minute baking in the static oven to develop its proverbial external light crispiness whilst ensuring the the pizza stays thick and soft. After baking, the pizza is sliced in 8 pieces and on each slice fresh garnish of choice is placed.

The name itself means: “onlywheat”. That is because there is NO YEAST added for this style of round pizza. Similar to the Classic pizza in shape, it is leavened using only the yeast that is naturally present in the flour through a process called idrolysis. The result is a dough rich in nutrients that carries a distinctive aroma of wheat.

At Veratti we love to bake and we love to master our sourdough. This is why we make different types of bread, crackers, breadsticks and much more. The dry products, such as breadsticks and crackers, are made with whole wheat flour and no yeast, whilst our bread loaves feature our sourdough and a mix of whole and soft flour, antique varieties of wheat, and different cereals. They continue to taste great for many days after baking and can be regenerated easily in the in oven to restore its original crunchy crust and intensify its aroma.

Sourdough is not only dedicated to salted products, but all its beneficial effects can be brought also to dessert, cakes and sweet leaveneds. At Veratti we bake with sourdough traditional Panettone, Colomba, sweetpizza, plumcakes and more. The results are really soft and light cakes, with a high level of digestibility, denoted by intense aromas and taste.