American Pan Flat Bread Roman Style Tray Category
Competitor: Stefano di Vita - The Pizza Pony
Pizza Name: Multu Be'
Target Market: Takeaway & Restaurant
“Most important it's to have the perfect temperature to be able to cook all the pizza evenly as possible, inside too . Not just outside in the edge.”
About the Chef:
Stefano's story started back in 2006 when he was 30 years old. He was up until then a healthy individual, but this changed after having received two vaccines (on the same day) when he was in South America. He suddenly started feeling very unwell after eating food and in particular - pizza, bread and pasta.
After six months of trying to find out the reason for his sudden intolerance and trying different diets he discovered sourdough pizza. From here on in he decided to find out more about sourdough and natural yeast and became obsessed with making healthy dough that tasted as good, if not better, than standard pizza dough. He started looking for jobs in pizzerias to build up his experience.
After working in a few different places, in 2013 he opened his own pizzeria in Italy which focused on using only natural yeast and organic flour of a selected mix including wheat, rye, barley, oat and emmer.
After five years he sold his pizzeria and went to gain more experience working alongside other pizza chef’s working with wood fired ovens.
In 2020 Stefano built his first clay Neapolitan fired oven for the trailer of his new business The Pizza Pony. At 45 years old, Stefano is happy and healthy, with 14 years’ experience of making good quality pizzas with fresh yeast.