Categories
Price
Venezia turning peel by Lilly Codroipo is a super light and durable tool for moving and turning pizza in the oven.
Aluminum round pizza peel with short 30cm handle ideal for Effeuno p134 ovens
Aluminum round pizza peel with short handle ideal for smaller ovens like Ooni Koda, Karu etc.
Aluminum round pizza peel with short handle ideal for Effeuno p150 ovens, and Edil Forni wood and gas-fired ovens
Aluminum retangular perforated pizza peel with 60cm handle ideal for Effeuno p134 ovens
S.H.A. treated aluminum 33cm head, anodised 60 handle avio color ideal for Effeuno p134 ovens.
Pizza turning peeel - Gi. Metal, 28 cm in diameter, made of anodized aluminum. Perfect for turning pizza while baking, taking it out of the oven and serving.
Pizza turning peel - Gi.Metal, 17 cm diameter and 75 cm long handle made of stainless steel. Perfect for turning pizza while baking, taking it out of the oven and serving.
A ladle with a flat bottom thanks to which you can spread the sauce over the entire surface of the pizza. It measures 90 grams of sauce.
Triangular rigid scraper, in polymer highly-resistant to heat, impact and scratch resistant.
Dough-cutter, entirely in polymer highly resistant to heat, impact and scratch resistant. Certified for food use. Dimensions: 13,5x14,5cm.
Pizza cutter roll stainless steel blade, plastic handle, certified for food use, blade dimensions 10cm.
Gi.Metal Professional pizza wheel cutter Linea Pro 10 cm.
Pyrometer - non-contact infrared thermometer with built-in red laser and temperature range from -50 to 530°C.
Perfect for keeping pizza dough. It is housed in a standard refrigerator and is airtight so your cake will not dry out.
Dough container with lid - whitePerfect for storing pizza dough. It fits in a standard refrigerator, it is airtight so your dough won't dry out. Made in Italy.
Perfect for cooking meat, seafood, vegetables and much more in your Ooni pizza oven. The unique handle design is removable and comfortable to use, making it easy to get sizzling hot food straight from your oven to the table. Cast iron sizzler pan and handle with a wooden base.
Cast iron Ooni Skillet is perfect for cooking meat, seafood, vegetables and much more in pizza oven.
Published by AVPN - the Real Naples Pizza Association - the book describes the stories and mysteries behind this pizza art.
Excellent Pasini flour, recommended by AVPN for Neapolitan pizza. Average proving time. Maturing time at controlled temperature 0-4 ° C: 1-2 days.
Excellent flour from the Pasini mill. Short rising time. Maturing time at controlled temperature 0-4 ° C: 10 hours.
Flour with strong, flexible gluten, ideal for pizza doughs requiring long fermentation in cool rooms.
The new type 0 flour, for highly moistened dough, gives a well-developed edge of a classic Neapolitan pizza.
Well calibrated grain flour, easy to rehydrate, perfect for light and fluffy dough. Great "workability", good for soft cakes that retain lightness and flavor after baking.
Extra virgin olive oil with the addition of chilli pepper is a very popular Mediterranean recipe, known and used since ancient times. 250ml bottle.
Extra virgin olive oil with the addition of lemon is a very popular Mediterranean recipe. 250ml bottle.
Extra virgin olive oil with garlic is a recipe of Mediterranean cuisine with a centuries-old tradition. The product is obtained by maceration of naturally dried garlic in extra virgin olive oil. 250ml bottle.
Extra virgin olive oil flavored with black truffle. 250ml bottle.
Extra virgin olive oil with the addition of rosemary, one of the flagship specialties of Mediterranean cuisine. 250ml bottle.
Sicilian pesto with dried tomatoes Divella 190g.
The Parigi aluminum pizza shovel by Lilly Codroipo is a super light and durable tool for putting pizza in the oven. Perfect for EffeUno p134 ovens
The perforated and embossed Italia 3D aluminum pizza shovel by Lilly Codroipo is a super light and durable tool for putting a pizza into the oven. Perfect for EffeUno p134 ovens.
The Lilly Codroipo pizza cutter is an indispensable tool for easy and even cutting of pizza. 9cm in diameter.
Electric ovens brush, low height head 60 cm, brass bristles.
Brush with stainless steel bristles that allow cleaning the grill efficiently.
Scissors for pizza cutting in stainless steel, 12 cm.
Perfect for keeping pizza dough. It is housed in a standard refrigerator and is airtight so your cake will not dry out.
Madia by Vito Iacopelli is a traditional kneading and rising container for pizza and bread dough.
Biscotto is claystone specially designed for the EffeUno P134h professional pizza oven enabling baking at very high temperatures required for a Neapolitan pizza (500 ° C)
Edil Forni Nonno Peppe rack. A solid and mobile base for Nonno Peppe ovens.
A comprehensive guide to making pizza, covering nine different regional styles–including Neapolitan, Roman, Chicago, and Californian–from 12-time world Pizza Champion Tony Gemignani.
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.
Excellent flour from the Pasini mill. Average proving time. Maturing time at controlled temperature 0-4 ° C: 20 hours.
Excellent flour from the Pasini mill. Long rising time. Maturing time at 4 ° C controlled temperature: 1-4 days.
Whole grain flour with high-quality starch and strong gluten. Combined with water, it creates a flexible, easy-to-roll dough, ensuring an unusual end result.
Skinless tomatoes in 3kg thick tomato juice. Recommended by the AVPN Association for making real Neapolitan pizza.
Cubetti di pomodoro - Peeled tomatoes, cut in tomato juice 2.5 kg.
Extra virgin olive oil produced exclusively from olives from organic plantations, 1 liter.
Dried tomatoes dried in sunflower oil Delizia 2000, 580g. 100% Italian crop guarantee.
