Our mission is to make a really good pizza, that is why we began with the basic ingredient: the flour. We have chosen Italian wheat flour from the master millers for the traditional and gourmet pizzas that are prepared by our pizza cooks. High quality flours have been produced at the mill for over four generations, with respect for the raw materials and the milling tradition. Using prestigious flours, slowly ground, so that they maintain all of their starches and sensorial properties, means that we can obtain better dough and as a result pizzas that are delicious and easy to digest. At Havana, the dough is kneaded by expert hands until, smooth and homogenous, and then left to rest. The dough is left to prove slowly, without any rush.
• Traditional pizza with type 0 wheat flour. This is the classic and most traditional, with an authentic flavour and always present at pizza restaurants.
• Pizza with multi cereal flour, actually a mix of cereals that give the pizza an original flavour and lends itself to bread, pizza and pasta.
• Gluten-free pizza suitable for coeliacs.
