«The Secret of l'Oro»

The perfect dough

Classic pizza dough, also called pizza croccante, is made by directly fermenting the dough.

This method involves a dough that rises relatively quickly when the ingredients are added gradually after each other. This type of dough can be baked after around 6 hours.

But good things come to those who wait – that's why we invest a lot of patience into our pizza dough, using the indirect fermentation method instead of direct fermentation. A starter (also called a mother dough) is made in advance. This dough is allowed to rest overnight at 4-6°C. The pizza is then ready to bake after 24 hours.



It's the same principle as the 'Hermann' starter that was popular in the '90s for sharing among friends after fermentation.

The right wood-fired oven

When we flew to Verona, Italy, to visit oven producer Marana, we had already chosen our oven.

When we were standing in the showroom looking at this exquisite pizza oven, our gaze was quickly drawn to an oven 15 metres to the left. This oven was so gigantic and impressive that it had us in a magical daze, and we were all captivated by this unidentified object within minutes.

We spontaneously decided to opt for this oven instead of the one we had initially chosen. Despite weighing 2,500 kg, it seemed to float in a bubble while still looking like an antique foundry from the early 19th century. With a 150cm baking surface, this oven stands out with its high production capacity.

It's the only rotating oven with flames on both sides and was developed on behalf of an Asian customer in the late 2000s that wanted an oven with a shape inspired by an onion.

Selected ingredients

Our flour comes from the Petra mill in the province of Padova, Italy. 

We stumbled upon this exquisite flour thanks to an insider tip from one of our Italian colleagues. Try it for yourself, and you'll be blown away by the aroma and lightness of this full-bodied dough – Buon appetito!

High quality firewood

In our pizza oven, we use beechwood carefully prepared and delivered by the Fischer family from Malters.

As a trained forest ranger, Mr. Fischer Junior is more than familiar with the material and knows everything about the quality of this wood.

Why do we use beechwood?

Beechwood makes such a good firewood and pizza oven wood as it gives off minimal sparks as it burns. Pizza oven wood made from beechwood doesn't crackle and does not give off any resin. The beechwood is dried in the sun for two years, so it forms glowing embers with a long, consistent burn.

Baking on beechwood at temperatures around 450°C gives the pizza a smokey, unmistakable flavour. The soul of the dough joins the aromas of the sauce and other ingredients to create the perfect pizza.

Origin of wood

We only use Swiss beechwood. Some wood comes from the Fischer family's forests in Malters and Schwarzenberg at Mount Pilatus' foot. Another large part also comes from Central Switzerland, from the heart of Switzerland.

As we attach great importance to origin and the environment, we only obtain our book wood from FSC-certified national foresters, such as the Fischer family. FSC certification ensures careful and sustainable forestry and use of wood. The Swiss forest is reforested time and again and its area may never be reduced. Thanks to local sourcing, we can also guarantee short transport routes.



Did you know that wood is CO2 neutral? A tree consumes the same amount of CO2 from the atmosphere during its growth as the amount released back into the atmosphere when it is burnt or when its wood rots naturally.