Happy birthday hydrolysis!
Hydrolysis on the pizza is 5 years old

It was autumn 2010 when Beniamino Bilali succeeded, after several experiments and research, to apply the fermentation through the hydrolysis of starch on the pizza.
The first hydrolysis, then, when he still worked as a chef-pizza maker in San Patrignano, then, with a more stable and constant recipe, in Bologna at "Berberè".

A goal marked by the presence pizza chef as a speaker on the stage of "Identità Golose", in Milan, in February 2012.

Thanks to this innovation, pizza reaches also those who don’t love added yeast and appreciate, indeed, the intense flavor of wheat.