Tips for pizza bakers from South Tyrol

The Martinerhof pizzeria in the Val Passiria recommends…

Refine your own pizza-baking skills with these tips from the Brauhotel Martinerhof.  More that 20 years of experience in pizza baking have gone into these suggestions.  And you can taste it in the Martinerhof.

The temperature of the oven is especially important when baking pizzas.  As the pizza should not be in the oven for more than two minutes, it must constantly be at the right temperature of about 300 degrees.  In the Martinerhof, the oven is heated manually by hand and in addition, a particularly thin dough is used which becomes deliciously crispy.  All of the ingredients for the pizzas are of excellent quality.  The wheat flour as well as the olive oil, the yeast and the pure Val Passiria mountain water.  The dough is improved with a few drops of the hotel’s own Martinsbräu beer.

With the topping, the Pelati, the chopped tomatoes, are a main ingredient.  These are strained and seasoned.  With the mozzarella cheese, it is really important that it is fresh, creamy and tasty.  The additional ingredients are up to the guests.  Alongside the classic pizzas such as Margherita, prosciutto, fungi or capricciosa, other varieties with wild mushroom, ricotta or mascarpone are also sought after.  There are currently more than 25 varieties of pizza to choose from in the Martinerhof.

The good dough and topping quality makes the pizzas in the Hotel Martinerhof light and easy to digest.  The good quality olive oil and the avoidance of unsaturated fatty acids results in the pizza not lying heavily on your stomach.  The pizzas in the Martinerhof are baked without fat, only with heat.

Try one of the pizzas in the Hotel Martinerhof!