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Bronte Pizza



Dough: – 1-liter ice water, under 32°F – 40 grams rock salt – 1.70 kilograms “00” flour – 1.25 grams dry Caputo yeast Pizza Toppings: – 60 grams yellow Datterini tomatoes, puréed into a sauce – 5 grams grated Real California Parmesan cheese – 2 basil leaves – 50 grams sliced and grilled eggplant – 70 grams grated Real California Provolone cheese – 70 grams hand-grated Real California Mozzarella cheese – 50 grams guanciale – 25 grams chopped pistachios
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To prepare dough, combine water and salt in mixer; mix until salt is dissolved. Add half of flour and all of yeast and mix to combine. Add remaining flour and let mix for 13 minutes. Ice-cold water will ensure a soft dough. Once thoroughly mixed, portion dough into 300-gram balls. Place in plastic container, cover, and allow to ferment refrigerated for 18-20 hours.

To prepare pizza, remove one doughball and allow to come to room temperature. Stretch dough to desired thickness. Spread yellow tomato sauce over dough. Sprinkle with Parmesan cheese. Tear basil leaves and scatter over top. Lay out eggplant slices in even pattern. Sprinkle with Provolone and Mozzarella cheeses. Dot with guanciale. Bake in pizza oven preheated to 400°F, until crisp. Remove from oven and sprinkle with pistachios before serving.

REAL California Pizza Category Finalist – 2020 Real California Pizza Contest

Recipe developed by Efren (Ziggy) Rios, Bottega Napule, Mexico City, Mexico

Per Order:

Yield: 1 pizza