Quality and excellence in the kitchen

Production - All our strengths

Only perfect environmental conditions

Only perfect environmental conditions

Fresh pizzas and focaccias in modified atmospheres

Our pizzas are only created in perfect environmental conditions. To ensure optimal hygiene and the ideal environment to produce our pizzas, we have created a protected area within our company where every stage of the manufacturing process takes place.

Here, the environment is constantly controlled: the air is filtered with a system that eliminates over 95% of particles, ensuring air cleanliness and a lack of flying insects.

Our production stages

Our manufacturing process consists of 7 production stages. Discover them all:


The dough

Our pizza dough is made from carefully selected and controlled raw materials in constant temperature and humidity conditions.
The dough

Stress-free technology

Once it is ready, the dough is kneaded using a technology known as “stress free”. It does not damage the dough’s structure and results in soft pizzas and focaccias with large air pockets (La Pizza +1’s trademark).
Stress-free technology

Leavening and cooking

The leavening and cooking methods allow for a soft, digestible, golden and fragrant product, obtaining very similar results to those of a traditional pizza oven.
Leavening and cooking

Sterilisation

After cooking, the product enters an area where the air is almost sterile. This ensures that the uncontaminated product is able to maintain its quality for the entirety of the anticipated shelf life.
Sterilisation

Cutting and portioning

The product is divided into portions with a computerised cutting system that uses an extremely high-pressured water jet. The system allows for absolute precision in terms of measurements, as well as a high level of hygiene.
Cutting and portioning

Packaging

All products are packaged in a protective atmosphere, meaning that all oxygen is removed from the packet. In this way, the product stays fresh without preservatives or other chemical additives.
Packaging

Control phases

Before reaching the consumer, the end product goes through many control phases, including exceptionally thorough chemical and microbiological tests by accredited external laboratories.
Control phases

Certifications

Our suppliers are reliable and carefully selected.
This is because it is important to us to reproduce the logics of a short supply chain that are characteristic of artisanal production.


ISO 9001:2008, quality management system. ISO 22000:2005, food safety management system. ISO 22005, internal traceability system. BRC and IFS, international standards established by the English and European large-scale retail channels. Organic certification. NOP.

ISO 9001:2008, quality management system.

This aims to maintain specific, controlled procedures to ensure continuous improvement in customer satisfaction.

ISO 22000:2005, food safety management system.

This aims to guarantee self-monitoring of health and hygiene based on specific criteria which are scientifically substantiated. La Pizza +1 was one of the first companies in Italy to obtain this certification.

ISO 22005, internal traceability system.

This certifies the company’s ability to trace all the raw materials used in production, from a batch of finished products, and to intervene promptly should there be any risk to the consumer.

BRC and IFS, international standards established by the English and European large-scale retail channels.

These guarantee that manufacturing establishments have high health and hygiene standards, both in terms of the facilities (which must be designed to ensure optimal product safety) and in terms of the rules for hygiene management.

Organic certification.

This ensures that the products only use raw materials that come from organic crops and farms. Our “BIO” pizzas and focaccias do not contain GMOs, pesticides or synthetic fertilisers. They are valuable for the consumer’s health and for the protection of the environment.

NOP.

The NOP National Organic Program is the organic farming regulation in force in the United States and issued by the USDA.