3-day fermented pizza dough: gourmet Italian ingredients
85% hydration dough fermented for 3 days, 220 g Roman pala and tegamino, 100% Italian base ingredients — why ours is real Italian pizza.
Maurizio Pigliacampi
At Pesto Store we do not sell “generic pizza”. We bake real Italian pizza: the same dough for Roman pala and tegamino, fermented for 3 days at 85% hydration, with base ingredients we import ourselves from Italy.
Why it is gourmet (and real Italian pizza)
Not a slogan: our own supply chain, ingredients often unavailable in Bulgaria, and a slow dough process. We do not buy from Bulgarian pizza wholesalers — we are our own suppliers, with direct agreements with top Italian producers. What you taste in the kitchen is the same quality you can buy in the shop.
3-day fermented pizza dough
220 g per portion · 85% hydration · 3-day fermentation · always at room temperature.
High hydration at 85% and long fermentation give us a dough that is crisp outside and soft inside.
Two pizzas, one dough
Roman pala
Crisp crust, soft interior, open crumb — the signature of long fermentation.
Tegamino
Same dough, smaller, taller and softer. In the pan it fries lightly and crisps on the bottom.
Gourmet base ingredients
Gargano tomato
Italian tomato from the Gargano — selected for sauce depth and quality.
Fior di latte mozzarella
Fresh Italian fior di latte, stretched-curd texture — not a generic “mozzarella”.
Trapani PGI salt
Sicilian sea salt with PGI — even the smallest detail of the dough is Italian.
EVO oil Terre Francescane
100% Italian, monocultivar, organic, cold extracted.
Everything else: direct from Italy
Cured meats, cheeses and toppings — we choose and import them ourselves from the best Italian producers. We do not rely on Bulgarian middlemen: we supply our kitchen and our shelves.
Domande frequenti
What makes our ingredients “gourmet”?
We use selected Italian base ingredients: Gargano tomato, fresh fior di latte mozzarella, Trapani PGI sea salt and Terre Francescane monocultivar organic cold-extracted EVO oil. Cured meats, cheeses and toppings come straight from top Italian producers — often hard to find in Bulgaria.
Why a 3-day rise and 85% hydration?
High hydration at 85% and long fermentation for three days give us a dough that is crisp outside and soft inside. We keep the dough at room temperature. Each portion is 220 g.
What is the difference between Roman pala and tegamino?
Same dough (220 g, 85%, 3 days). Pala has a crisp crust and soft interior. Tegamino is smaller, taller and softer: in the pan it fries lightly and crisps on the bottom.
Can I buy the same pizza ingredients?
Yes. We supply ourselves: many kitchen ingredients are the same ones on our counter and in the online shop.
Where do I find the menu and prices?
On the Pesto Store / Pizzeria menu page. This guide explains why it is gourmet; prices stay on the menu.