BAKING bread

Baking at home with our magical LEFTOVER DOUGH from our Panzerotti

I am always secretly happy in the rare occasions when we don’t sell all our Panzerotti, so I can use the leftover dough, slowly fermented from 48 to 72 hours, to make the best bread or pizza you can imagine of. The texture is super light and taste is stunning! Don’t do this at home!

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