Lovemypizza: Best pizza Vancouver. Pizza chef of the year 2019 Canada champion Giuseppe Cortinovis
CLASSICO NAPOLI Diretto mix with a 00 flour, yeast and salt. 48 hours fermentation and 250gr Panetti. ALTA IDRO Indiretto mix with Poolish, typo 0 flour and semolina, yeast, salt. 48 hours fermentation, 70% hydro, double roll 250 gr Panetti. 100% SEMOLINA RIMACINATA Indiretto mix with Autolisys, 100% semolina rimacinata, yeast, salt. 24-48 hours fermentation, 75% hydro, double roll 250 gr Panetti. NUVOLA ROMANA Diretto mix with typo 0, typo 1, semolina and rice flour, salt, yeast, a touch of EVO oil. 48 hours fermentation minimum, 80% hydro, triple roll, 300 gr Panetti. SOURDOUGH FRANCO Diretto mix with typo 0 flour, sourdough, salt, a touch of EVO oil. 48 hours fermentation minimum, 250 gr Panetti.
DOUGH choice