BAKING TIME

We spend more than 30 hours preparing 1 Scrocchiarella. It takes less than 10 minutes from frozen to service 

SOURDOUGH

It is made on Sour-dough or ”lievito madre” from Italy, which is over 120 years old 

OLIVE OIL

Scrocchiarella is made with Olio Coppini, which is a locally produced highest quality Italian Extra virgin olive oil 

WATER

It has 80 percent water in the dough, whereas traditional pizza dough is around 55-60%

HAND MADE

Every piece is hand-made, so you will not find 2 pieces that are exactly the same

STONE OVEN

Stone oven baked on stones from Carrara in Italy 

NITROGEN

Quick Frozen with Nitrogen to keep all the moist and good qualities in the bread after baking 

LONG SHELF LIFE

10 months of shelf life

EASINESS

Easy to work with