![de Rinaldi LAB - The art of Baking](https://derinaldilab.it/images/de_rinaldi_lab.png)
100% Italian artisan bun, made entirely by hand with a mixture of Type “0” and Type “1” flours.
Also available with flour: Integral, Cereals, Black Line.
TYPES
With or without sesame seeds
WEIGHTS
110gr / 80gr / 40gr
PREPARATION
Divide in half, butter, plate.
Potato Bun according to the American tradition handcrafted with a mixture of Type “0” and Type “1” flours.
WEIGHTS
110gr / 80gr / 40gr
PREPARATION
Divide in half, butter, plate.
Pizza base with dough according to the Neapolitan tradition, pre-cooked at 450° to preserve the true flavors of Naples. Spread by hand, made with LI.CO.LI. and “00” flour.
Also available with flour: Integral, Cereals, Black Line.
TYPES
Plain
San Marzano DOP tomato with EVO oil
WEIGHTS
300gr for a standard diameter of about 28–33cm
180gr for a folded pizza diameter of about 18–22cm
PREPARATION
In a preheated oven 240°–270° for 4–7 min
Roman style pizza base stretched by hand, made with LI.CO.LI. and a blend of soy, rice, type “0”, type “1” and wheat germ flours.
Also available with flour: Integral, Cereals, Black Line.
WEIGHTS
300gr / 150gr
PREPARATION
In a preheated oven 240°–270° for 4–7 min
Focaccia pizza base in pan stretched by hand, made with LI.CO.LI. and mixture of Type “0” and Type “1” flours.
Also available with flour: Integral, Cereals, Black Line.
TYPES
Plain
DOP Italian tomato sauce with EVO oil
WEIGHTS
1,3–1,5Kg for 60×40cm
PREPARATION
In a preheated oven 240°–270° for 4–7 min
Pizza base, as per Piedmontese tradition, stretched by hand, made with LI.CO.LI. and mixture of Type “0” and Type “1” flours.
Also available with flour: Integral, Cereals, Black Line.
WEIGHTS
250gr for 20–22cm
PREPARATION
In a preheated oven 240°–270° for 4–7 min
The classic pinsa base made with blend of stoneground flour type 1, rice flour and soy flour.
SIZE
250 gr
REGENERATION
In a preheated ventilated oven at 240° for 5 minutes
FOR NEAPOLITAN PIZZA
Dough of 100% hand-cut pasta, made with LI.CO.LI. and “00” flour, blast chilled and frozen.
Also available with flour: Integral, Cereals, Black Line.
WEIGHTS
300gr for a standard diameter of about 28–33cm
180gr for a folded pizza diameter of about 18–22cm
PREPARATION
Defrost at a controlled temperature for 12h (+3°/+5°), or at room temperature for 6h (+20°/+24°).