09/23/2026
Ciao Canaye!
We want to ask you a quick question: Do you know what makes our pizza so completely different from everything else in town?
Here are a few hints:
We start preparing our dough three full days in advance! We do this slow fermentation to allow the dough to develop deep, complex flavors that you are going to taste in our crust
The Texture: Our pizza takes inspiration from the traditional Ciabatta bread of the Veneto region in Italy. Because the dough rises so slowly, it creates a crust that is uniquely light, airy, and fluffy on the inside, yet incredibly crispy on the exterior without ever feeling heavy.
The "Double-Bake" Magic: Authentic Roman Pizza alla Pala is traditionally found on display in Italian bakeries. It is intentionally sold cold or at room temperature for a brilliant culinary reason: when you take a slice or a pizza home and put it into your oven or air fryer, you are executing a professional baking technique known as re-crisping!
That second blast of dry heat draws out surface moisture, transforming the outer skin into a shattering, ultra-crispy crust while keeping the inside pillowy and light.
It’s pizza designed to be perfect right in your own kitchen.
And guess what.. you can taste it this Saturday!
Preorder your pizza on https://bottega-santina.square.site and come to pick it up Saturday at the Rainbow Kitchen from 1 to 3 pm!
Ci vediamo in Bottega
