Doughs and ingredients
Cirasella’s doughs are constantly evolving. Luigi Gentile and his team refine the recipe every day to get as close as possible to the perfect pizza.
You can choose from four types of dough to taste one at a time or, for the true connoisseurs, savor them all together in our tasting menu “Ti racconto la mia storia.”
La nostra contemporanea [Our Contemporary]
Dough made with a secret blend of flours, water, salt, and oil. Fermentation for 24/48 hours.
Ritorno al passato [Return to the Past]
Just 160g of pizza (excluding toppings) made with a secret blend of low-gluten flours, water, salt, and oil. Fermentation for 12/24 hours.
Thin, light, crispy, and melt-in-your-mouth, it’s a tribute to the great pizza of the past.
Padellino [Pan Pizza]
Available with cereal or turmeric flour, its special feature is a 24-hour fermentation in an aluminum pan. It is then cooked at a low temperature in the same pan.
Scrocchiarella [Crispy Pizza]
Dough with Venere rice, type 0 soft wheat flour, water, salt, yeast, and oil. It is left to ferment for 24/48 hours with 85% hydration.
The dough is stretched as if playing a piano, creating classic air bubbles. Slow baking makes it crispy and melt-in-your-mouth.
Puglia Project
Cirasella has embraced Puglia and its rich food culture to highlight its products. Because behind every canned tomato, every mozzarella, every grain of flour, there are stories intertwined with those of our land. We want to tell these stories at the table, bringing them together with your taste buds.