At Pizza Picchio, the pizza begins long before the oven is lit.
Our dough is made with lievito madre and rested for 72 hours. In an Italian kitchen, good food is often as much about patience as ingredients — dare tempo al tempo, give time to time.
Time is one of the most important ingredients in our pizza dough.
During a slow 72-hour fermentation, the dough develops gradually. Flavour deepens, structure improves and the dough becomes easier to stretch without forcing it.
There are faster ways to make pizza. They are just not the Pizza Picchio way.
Lievito madre is the natural starter we use instead of commercial yeast. It needs care, consistency and attention. Temperature, feel and fermentation all matter.
It is not something you simply mix and forget. You learn to read the dough, and the dough tells you when it is ready.
For us, 72 hours gives the dough the balance we want: flavour, strength and a light texture that stretches beautifully before it goes into the oven.
Guests may never see those three days of preparation, but they taste the result when the pizza comes out fresh at their event.
When Pizza Picchio arrives at a Sydney wedding, corporate event or private celebration, the dough has already had three days of care behind it.
That is part of what makes our mobile pizza catering different: the pizza is cooked fresh onsite, but the slow work begins long before your guests arrive.
See our Pizza Picchio catering menu, or request a quote for your Sydney event.
Fatto con tempo, pazienza e amore. Buon appetito.
