Menchetti Pizza

Our Pizza

3 generations bakers in the heart of Tuscany

A slow leavening process for a high quality pizza,
our flagship: unique taste, fragrance and lightness.

Our Pizza

We are of good dough

We are made of good dough: We use flour from the Italian supply chain and Verna wheat flour, stone ground to keep the wheat germ intact.

We mix flour with water, extra virgin olive oil and mother yeast, and our dough is characterized a long and slow leavening process.

We season our pizzas with the best ingredients, the result of a careful selection, and for the fillings we prefer vegetable and seasonal products.

PALA

THE PEEL

It is the baker's pizza, light and fragrant. Long leavening and completely flattened by hand, with 80% hydration. Excellent as a takeaway pizza or to eat in our venues at any time of the day, ideal for trying different tastes.
TONDA

THE ROUND

Long leavening, flattened by hand, baked at high temperatures, with a soft crust that melts in the mouth, strictly made with Verna wheat flour, La Tonda is the right alternative to enjoy in our venues at dinner time.
FOCACCIA

FOCACCIA

Stone baked, crunchy on the outside and soft on the inside, suitable for any time of the day, with a super filling, full and rich with carefully selected and perfectly matched ingredients.

Pizzerie d'Italia 2022

Gambero Rosso

Gambero Rosso's Pizzerias of Italy, 2022 edition: next to wedges and wheels (from 1 to 3 depending on the degree of excellence) you will find the marks that consider three items: pizza, service and environment.

Tre Rotelle 2022
Tre Rotelle 2022

Pizzerie d'Italia 2022

Gambero Rosso

Gambero Rosso's Pizzerias of Italy, 2022 edition: next to wedges and wheels (from 1 to 3 depending on the degree of excellence) you will find the marks that consider three items: pizza, service and environment.

MENCHETTI