Our pizza is that good, you might fancy some for breakfast, lunch and dinner! Seriously though, we wouldn’t recommend it. The best way to enjoy the premium ingredients in a Caramico Pizza is as a treat, once or twice a week and part of a balanced diet.
Caramico
Worth Waiting For
Don’t worry, your classy Caramico pizza is ready out of the oven in four minutes. But we take our time with the ingredients, to get it just right.
That’s why we chill and prove our unique dough for 96 hours, to release the magic combination of olive oil, fresh yeast, sea salt, water and OO flour, the gold standard flour for a genuine Italian pizza.
That’s why we wait for the San Marzano tomato harvest from volcanic soil in the foot hills of Mt. Vesuvius. These gorgeous pointed tomatoes have thicker flesh and fewer seeds, for a rich and sweeter flavour compared to more acidic varieties. (Acidic tomatoes makes us a bit sad!) They come from the small town of San Marzano sul Sarno near Naples, and are designated as the only tomatoes that can be used in a proper Neapolitan pizza.
That’s why we insist on smooth and tangy Fior Di Latte Mozzarella. It’s made the traditional Neapolitan way, with whey starter and raw milk, the curd stretched using the pasta filata technique, no other mozzarella melts quite like it. We’re getting hungry just thinking about it!
That’s why we also use burrata, an Italian cheese that originates in Puglia. Buffalo Mozzarella on the outside, it has a creamy centre made with cow’s milk called stracciatella. We add it in case you didn’t get enough dreamy, creamy smooth sensations from your Caramico Pizza!
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