top of page
Writer's picturePizzaiolo

Behind the Scenes of My Artisan Pizza in Beaune: How I Prepare Each Pizza

Updated: Oct 8

I think the best way to convince you of the quality of my pizzas is to take you behind the scenes at Pizza al Taglio. Here’s how, each day, I transform simple ingredients into an irresistible artisanal pizza in Beaune, while respecting a meticulous process.


Everything Starts with the Dough

The foundation of any good pizza is the dough; it is special at my place. I use organic whole spelt flour, which I prepare to create an artisanal organic pizza in Beaune. I start by mixing the flour with water, yeast, and a little salt, and I let the dough rest for several hours. This resting period is essential to achieve a light and digestible dough.

The secret of my dough also lies in the cooking. In my home laboratory, I use a professional crepe maker to precook each disc of dough. This method guarantees a thin and crispy crust while maintaining a fluffy texture. This artisanal technique allows me to offer an artisanal pizza in Beaune that is both light and flavorful.


Artisan Pizza in Beaune

Toppings: The Heart of the Pizza

Once the dough is ready, it’s time to move on to the toppings. Here, I prioritize local and organic products. These ingredients make each pizza I prepare a true artisanal pizza in Beaune, with authentic flavors and impeccable quality.

I generously top each pizza, as I believe that pizza should be a complete and satisfying dish. My pizzas weigh more than 500g, a real explosion of flavors in every bite, and that’s what makes my artisanal pizza in Beaune so beloved.


Clients souriants posant devant le camion de pizza Pizza al Taglio, prêts à déguster leurs commandes

A Small-Scale Artisanal Process

By working on a small scale in my home lab, I maintain complete control over the quality of each artisanal pizza I prepare in Beaune. This artisanal process, although time-consuming, allows me to ensure consistent quality that my customers recognize and appreciate.

Every evening, from 7 PM to 9 PM, I serve my pizzas from my pizza truck, where I have the opportunity to meet my loyal customers. During these hours, I bring my artisanal pizza project in Beaune to life, while sharing my passion with those who appreciate it.


Conclusion

Working behind the scenes at Pizza al Taglio is a blend of passion, patience, and expertise. Every pizza I serve reflects my commitment to offering the highest quality artisanal pizza in Beaune. Come experience this meticulous work during your next order, or explore my pre-cooked pizza bases to bring that authentic taste to your restaurant.

1 view0 comments

Commentaires


bottom of page