Our philosophy or our way of the pizza:
To archive a great pizza each separate ingredient is important and they all concur with the end result.
So we, at Coda di Volpe have rated each ingredient and equipment as follow:
flour(20%), yeast( 3%), dough( 5%), water ( 3%), mozzarella(10%), tomato sauce( 6%), oil, herbs and toppings(20%), dough mixer( 3%) the oven(10%), Pizza chef (20%) = 100%
So, from the above percentages, is clear that having a good oven, or a good mozzarella, without meeting quality rating on all other elements, the pizza can become a health hazard! It is not a case that we switched many years ago to Electric Oven or to a single grain -100% Italian – flour or to a medium-hard water with 70/80 ppm of carbonates, best for baking our pizza, as it contains the right amount of mineral salts (calcium and magnesium) to strengthen the gluten and help convert starch to sugar for a perfect fermentation.
Coda di Volpe pays attention to each separate ingredient, mostly seasonal and - where possible – shipped from Italy, traceable to organic producers.
Our signature pizzas vary from traditional to innovative, taking inspiration from Italian regional food combinations.