Do you make wholemeal dough?
im-PA-sto — three syllables, stress on second. in-te-GRA-le — four syllables, stress on third.
When you prefer wholemeal or alternative flour pizza dough for dietary or taste reasons.
'Impasto' = dough. 'Integrale' = wholemeal. Modern artisan pizzerias often offer alternative doughs: wholemeal ('integrale'), ancient grain ('grano antico'), sourdough ('lievito madre'), or gluten-free ('senza glutine').
Usate lievito madre?
Do you use sourdough?
'Lievito madre' (mother yeast/sourdough) is the mark of artisan pizza — better flavour and digestibility
Quanto lievita l'impasto?
How long does the dough ferment?
Fermentation time affects digestibility — 24–72 hours is optimal for Neapolitan style
Avete la pizza senza glutine?
Do you have gluten-free pizza?
Essential question for coeliacs — ask about dedicated preparation areas
The lievitazione (fermentation time) of pizza dough is a serious topic in Italian artisan pizza culture. Long-fermented dough (48–72 hours) is considered more digestible and flavourful. Top Neapolitan pizzerias like Gino Sorbillo and Franco Manca are known for their 72-hour dough.