Benedetti’s Method

Benedetti’s Method

Each of our pizzerias is characterized by its own artisanal workshop.
The dough is prepared every day with a leavening process that respects its own timing,
without the addition of animal fats

A good pizza, soft, fragrant, rich in flavor and delicate on the palate. Already at the first taste, the faces of our customers are pleasantly surprised. An enviable achievement...

The secret to such an ancient Roman recipe? No secret.

At the heart of this success, inside our workshops, are the many small attentions we dedicate to our work: care in selecting ingredients and top-quality raw materials, respect for timing, and the natural balance of leavening and baking.

Throughout the entire preparation process, every phase is followed step by step by our staff, who with skilled hands add that knowledge, sensitivity, and product culture that only humans can have.

Our artisanal pizza

Flour, water, and an expert dough maker who manually adds the right amount of yeast. A scale, lots of attention, and experience to infuse “life” into the most famous Italian dough in the world.

The most delicate phase of the entire process to achieve an excellent result is leavening. An environment with ideal temperature and humidity, constant supervision by highly qualified staff, and a lot of patience to wait for the many tiny microorganisms in the yeast to transform the dough into a soft delight.

When the time comes to handle the dough, right after the dough is naturally hand-rolled, our expert pizza makers are allowed to set tradition aside for a moment, unleashing their imagination and creativity. It is during the preparation and topping phase that Benedetti's Pizza masterpieces come to life.

Few but important elements distinguish our pizza from an ordinary pizza. The fragrance, the lightness, the golden color, and the unmistakable natural aroma of the ingredients. Perfect baking, quick and at very high temperatures, allows us every day to achieve such a surprising result.