42° DEGREES PIZZA



Raw “cooking” by dehydration is always below 42 degrees, this is the reason why our pizzas take between 8 and 12 hours to be flavourful and ready to eat! But the preparation starts 24 hours before the creation of the dough, when we begin to sprout the buckwheat in a warm place then we dehydrate it for a further 10 hours, to enable us to turn it into flour and mix it with the flaxseeds and other organic and local ingredients.
It is a long process but it worth the wait and we sincerely hope you will enjoy it!