The “Pizzetta di Salice”: a delicious De. Co. pizza

The origins of "Pizzetta di Salice" date back to the 1960s.
To recognize the historical link that exists between this specialty and the territory and to guarantee its origin, this product was attributed the mark De. Co. by the Municipality.

Thanks to its characteristic flavor which, over the years, has gained more and more praise, it has been assigned the name that distinguishes it, thus emphasizing its origin. The recipe has also contributed to making it a typical specialty of Godiasco Salice Terme, which, inimitable and unique in terms of ingredients and preparation, has been handed down from generation to generation.
The dosage and the secrets of production are known by a select few, but we know for sure what its ingredients are. For the dough you need: flour, water, Ligurian olive oil, malt extract, brewer's yeast and salt. While for the filling, fine tomato pulp and local cheese.

The preparation of the dough involves mixing the ingredients in a specific machine, the spiral mixer. After 30 minutes of processing, the mixture is ready for the next step, leavening, which can last from 2 up to 12 hours. This variable is given by the environmental conditions, in particular by the temperature, which can influence the reaction of the brewer's yeast. Once the leavening process has been completed, the dough is ready to be placed in a small round baking tray, 12 cm in diameter, which gives the pizzas their classic round shape. Stuffed with tomato and cheese, they are ready to be baked at 250-280 ° C for about 10 minutes. Once cooked, the small pizzas will be ready to be served and enjoyed.