Latteria Sorrentina is the cheese serious pizza kitchens use. Based in Campania, they're one of Italy's most respected dairy producers, trusted by pizzerias across the UK for the quality and consistency that makes the difference on a pizza.
Adam Atkins from Peddling Pizza makes a proper margherita start to finish — getting the dough out of the tray, the slap stretch, the right toppings in the right order, and a clean cook in a 500°C oven. One recipe. No shortcuts.
Luigi from Pizza Essentials walks through the complete process for using their sourdough doughballs — storage options, knowing when the dough is ready, getting it cleanly out of the tray, and stretching it into a base. Two ways to proof, one proper result.
Latteria Sorrentina is the cheese serious pizza kitchens use. Based in Campania, they're one of Italy's most respected dairy producers, trusted by pizzerias across the UK for the quality and consistency that makes the difference on a pizza.
Adam Atkins from Peddling Pizza makes a proper margherita start to finish — getting the dough out of the tray, the slap stretch, the right toppings in the right order, and a clean cook in a 500°C oven. One recipe. No shortcuts.
Luigi from Pizza Essentials walks through the complete process for using their sourdough doughballs — storage options, knowing when the dough is ready, getting it cleanly out of the tray, and stretching it into a base. Two ways to proof, one proper result.
