The dough-making process follows a procedure that has remained unchanged over time, since Alice Pizza was founded. First, we choose for our dough a very slow rising, as in home-baked bread. In this way, we obtain a pizza with unmistakable aromas and scents, which is much more digestible thanks to the elimination of the most of the starch.
Baking time depends on the type of pizza, be it in a baking tray or baking stone. To cook pizza in a baking tray we use the highest oven chambers, whereas the one cooked on the baking stone is placed on the bottom of low ovens to ensure a uniform cooking.