Tips from the Chef

Tips from the Chef

News CALZONE with La Pizza +1 dough

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News SWEET FOCACCIA with La Pizza +1 dough

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News FRIED GNOCCO DOUGH PUFFS with La Pizza +1 dough

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News

News

News BRC and IFS: top certifications!

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News CIBUS CONNECT 2017

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News MADE 2017

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Press office

Press office

News Word's longest Pizza +1: the video.

Over 1.5 km of real Italian taste, in two minutes.

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News Guinness Record for the longest pizza in the world

The record comes back to Italy: the national and international press release

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News La Pizza+ 1 at PLMA in Amsterdam 2013

An authentic Italian product

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Production

The production plant of La Pizza + 1 comprises a 3500 m2 covered area and a 2500 m2 uncovered area. The site has been operative since July 2006.

The entire building has been equipped with an internal “shell”, inside which the production takes place. This allows a rigorous separation between the internal area where the production takes place and the external service areas: a computer manages and continuously records the room temperature and humidity. The air in this area is filtered with a system that removes over 95% of particles. The rooms are pressurised, allowing clean air to exit, but not external air to enter. This also stops flying insects entering the rooms (a brief slideshow of our production plants).imageimageimageimageimageimageimageimageimageimageimageimage

Dough

The preparation begins with the dough. The dough is made in a dedicated area where room temperature and humidity are kept constant to guarantee that the product characteristics remain consistent in every season of the year. All the raw materials are carefully selected and checked. The flour, for instance, is carefully sifted with a filter that eliminates any impurities.

Once made, the dough is processed on a production line that transforms it into pizzas and focaccias, with leading-edge “stress-free” technology. This system allows the dough to be processed without damaging its structure, giving it the light and airy structure that is the trademark of La Pizza + 1.

Rising and Baking

The dough is allowed to rise for at least two hours in a controlled environment, where the high temperature and humidity allow the product to develop completely and remain soft and digestible. 

The dough is then baked in an oven at a very high temperature, which perfectly simulates the characteristics of a traditional pizza oven. The roof of the oven is built in refractory stone, a unique material that is able to give the product its characteristic golden colour.

When it has been cooked the product enters the part of the factory with the highest hygiene protection. The air quality in these areas can be compared to that in an operating theatre. This guarantees that the product, once it is baked, cannot be contaminated by particles entering from outside and can therefore keep its properties for the whole of its predicted life. 

Portioning with waterjet cutter

Once it has cooled, the product is cut into portions with a computerised cutter that uses an extremely high-pressure jet of water. This system is able to create the whole range of Company formats, as well as customised formats to meet specific requirements on request from our customers. The waterjet cut gives absolute precision in measurements and is a very hygienic process.

Packaging

The products are packaged in a protective environment, with a vacuum-pack system that eliminates oxygen in the package and allows the pizza to keep perfectly without the need for preservatives or other chemical additives.

Before reaching the consumer, the finished product goes through many control stages: from a simple but fundamental quality control by the most expert operators, to the pack conformity test, to a metal-detector test to ensure that the product does not contain foreign bodies. Samples of all the products undergo batteries of stringent chemical and microbiological tests by external accredited laboratories. It is only when the pizza has undergone all these rigorous tests that it is ready to become a product of La Pizza + 1.