IL PASSAGGIO
TRUFFALATA PIZZA
TRUFFALLATA
GM
PIZZA DOUGH 320
TRUFFLE SAUCE 150
FRESH TRUFFLE 2
BLACK TRUFFLE OIL 3
MOZARELLA CHEESE 100
PORTOBELLO MUSHROOM 20
CHAMPIGNON MUSHROOM 20
BUTTON MUSHROOM 20
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2
TABLE SALT NEZO 30
CAPUTO FLOUR "00" BAG 25KG 1000
WATER 600
OLIVE OIL AENON 15
CASTER SUGAR 10
TRUFFLE SAUCE
GM
COOKING CREAM 1000
MASCARPONE CHEESE 1000
TRUFFLE PASTE 30
TRUFFLE OIL 10
CASTER SUGAR 30
MALDON SALT 15
PARMESAN CHEESE 150
TRUFFALATA PIZZA
Cooking/Plating: open the pizza dough in a appropriate size,
lay truffle sauce, next to it sauted mix mushroom then pass
it on pizza oven, for garnish sliced fresh truffles and truffle oil.
Method: in a planetary mixer put all dry ingridients, then add
the water gradually. Let it mix for about, 20mins. After give
1 hour rest, then portion it, place in pizza dough container
and chilled it overnight. Can use in the next day.
Method: in a pot pour ccoking cream bring to boil then turn
low fire, put mascarpone cheese, and parmesan cheese
mix properly, then put all remaining ingridients, truffle paste,
truffle oil, sugar, and salt. Dissolve all ingridients and its done.
PIZZA
TRUFFALLATA VEGETARIAN IL PASSAGGIO
GM GM GM
PIZZA DOUGH 320 PIZZA DOUGH 320 PIZZA DOUGH 320
TRUFFLE SAUCE 150 PIZZA SAUCE 150 PIZZA SAUCE 150
FRESH TRUFFLE 2 MOZARELLA CHEESE 100 GRILLED ARTICHOKE 30
BLACK TRUFFLE OIL 3 ROCKET LEAVES 10 MOZARELLA CHEESE 100
MOZARELLA CHEESE 100 RATATOULLIE 300 ROCKET LEAVES 5
PORTOBELLO MUSHROOM 20 OLIVE OIL 10 PARMESAN SHAVED 10
CHAMPIGNON MUSHROOM 20 BASIL LEAVES 5 FRESH TRUFFLE 2
BUTTON MUSHROOM 20 MARGHERITA TRUFFLE OIL 3
SEAFOOD PIZZA GM BRESAOLA 10
GM PIZZA DOUGH 320 CAPRICCCIOSA
PIZZA DOUGH 320 PIZZA SAUCE 150 GM
PIZZA SAUCE 150 BASIL LEAVES 5 PIZZA DOUGH 320
PRAWNS 30 MOZARELLA CHEESE 100 PIZZA SAUCE 150
BABY SQUID 30 OLIVE OIL 10 MOZARELLA CHEESE 100
ZESTY GREMOLATA 5 PEPPERONI PORTOBELLO MUSHROOM 10
EMENTHAL CHEESE 50 GM CHAMPIGNON MUSHROOM 10
MOZARELLA CHEESE 50 PIZZA DOUGH 320 BUTTON MUSHROOM 10
PARSLEY 3 TOMATO SAUCE 150 KALAMATA OLIVES 20
GARLIC OIL 3 SPICY PEPPERONI 20 TURKEY HAM 30
MUSSELS 20 MOZARELLA CHEESE 100 GRILLED ARTICHOKE 30
CLAMS 20 OLIVE OIL 10 OLIVE OIL 10
ROCKET LEAVES 10 BURRATA BASIL LEAVES 5
BRUSCHETTA GM
GM PIZZA DOUGH 320
PIZZA DOUGH 320 PIZZA SAUCE 150
PIZZA SAUCE 150 BASIL LEAVES 5
MOZARELLA CHEESE 100 BURRATA 100
ROCKET LEAVES 10 OLIVE OIL 10
BRUSCHETTA MIX 200
BALSAMIC GLAZE 10
OLIVE OIL 10
IL PASSAGGIO
BURRATA PIZZA
BURRATA
GM
PIZZA DOUGH 320 Cooking/Plating: open pizza dough in appropriate size, then
PIZZA SAUCE 150 lay pizza sauce, then next half of burrata make it chunks and
BASIL LEAVES 5 add it to pizza. Pass it in pizza oven, then for garnish basil
BURRATA 150 leaves and olive oil.
OLIVE OIL 10
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2 Method: in a planetary mixer put all dry ingridients, then add
TABLE SALT NEZO 30 the water gradually. Let it mix for about, 20mins. After give
CAPUTO FLOUR "00" BAG 25KG 1000 1 hour rest, then portion it, place in pizza dough container
WATER 600 and chilled it overnight. Can use in the next day.
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500 Method: mix all ingridients all together in a blender.
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
IL PASSAGGIO
BRUSCHETTA PIZZA
BRUSCHETTA
GM
PIZZA DOUGH 320
PIZZA SAUCE 150
ROCKET LEAVES 10
BRUSCHETTA MIX 200
OLIVE OIL 10
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2
TABLE SALT NEZO 30
CAPUTO FLOUR "00" BAG 25KG 1000
WATER 600
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
TOMATO MIX
GM
ROMA TOMATO 1000
WHITE ONION 200
BASIL LEAVES 10
BALSAMICO VINEGAR 70
CASTER SUGAR 7
TABLE SALT 15
BLACK PEPPER 2
OLIVE OIL 40
BRUSCHETTA PIZZA
Cooking/Plating: open pizza dough in appropriate size, then
lay pizza sauce, then next mozarella cheese, pass it on pizza
oven, then for garnish rocket leaves, bruschetta mix, and
olive oil.
Method: in a planetary mixer put all dry ingridients, then add
the water gradually. Let it mix for about, 20mins. After give
1 hour rest, then portion it, place in pizza dough container
and chilled it overnight. Can use in the next day.
Method: mix all ingridients all together in a blender.
Method: Cut roma tomatoes in small cubes, same with white
onion, cut basil as chiponade, then in mixing bowl put all
ingridients all together and mix properly.
IL PASSAGGIO
VEGETARIAN PIZZA
VEGETARIAN
GM
PIZZA DOUGH 320 Cooking/Plating: open pizza dough in appropriate size, lay
PIZZA SAUCE 150 pizza sauce, then next mozarella cheese, then next mix
ROCKET LEAVES 10 grilled vegetables, then pass it on pizza oven. The for
RATATOULLIE 300 garnish rocket leaves, basil leaves, and olive oil.
OLIVE OIL 10
BASIL LEAVES 5
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2 Method: in a planetary mixer put all dry ingridients, then add
TABLE SALT NEZO 30 the water gradually. Let it mix for about, 20mins. After give
CAPUTO FLOUR "00" BAG 25KG 1000 1 hour rest, then portion it, place in pizza dough container
WATER 600 and chilled it overnight. Can use in the next day.
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500 Method: mix all ingridients all together in a blender.
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
RATATOULLI
GM
ZUCHINNI GREEN 50 Method: wash and cut zucchini, red and yellow capsicum,
RED CAPSICUM 40 and eggplant in round shape, and grill it. For white onion
YELLOW CAPSICUM 40 wrap it in aluminum foil and bake it until gets soft.
AUBERGINE 40
WHITE ONION 30
IL PASSAGGIO
CALZONE DIAVOLA
CALZONE
GM
PIZZA DOUGH 320
PIZZA SAUCE 150
BASIL LEAVES 5
MOZARELLA CHEESE 100
OLIVE OIL 10
SPICY PEPPERONI 20
PARMESAN CHEESE 10
MASCARPONE CHEESE 30
RICOTTA CHEESE 30
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2
TABLE SALT NEZO 30
CAPUTO FLOUR "00" BAG 25KG 1000
WATER 600
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
CALZONE DIAVOLA
Cooking/Plating: open pizza dough in appropriate size, then
lay on half of it the mixture of ricotta and mascarpone
cheese, next some pizza sauce, then pepperoni, then cover
the half of it. On the top put pizza sauce, then pepperoni,
then basil leaves, next mozarella cheese and parmesan
cheese, then pass it on pizza oven, for garnish drizzle some
olive oil. On the side of toum sauce and cherry tomato
sauce.
Method: in a planetary mixer put all dry ingridients, then add
the water gradually. Let it mix for about, 20mins. After give
1 hour rest, then portion it, place in pizza dough container
and chilled it overnight. Can use in the next day.
Method: mix all ingridients all together in a blender.
IL PASSAGGIO
MARGHERITA PIZZA
MARGHERITA
GM
PIZZA DOUGH 320
PIZZA SAUCE 150
BASIL LEAVES 5
MOZARELLA CHEESE 100
OLIVE OIL 10
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2
TABLE SALT NEZO 30
CAPUTO FLOUR "00" BAG 25KG 1000
WATER 600
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
MARGHERITA PIZZA
Cooking/Plating: open pizza dough in appropriate size, then
lay pizza sauce, then next mozarella cheese and then
Pass it in pizza oven, then for garnish basil
leaves and olive oil.
Method: in a planetary mixer put all dry ingridients, then add
the water gradually. Let it mix for about, 20mins. After give
1 hour rest, then portion it, place in pizza dough container
and chilled it overnight. Can use in the next day.
Method: mix all ingridients all together in a blender.
IL PASSAGGIO
PEPPERONI PIZZA
PEPPERONI
GM
PIZZA DOUGH 320 Cooking/Plating: open pizza dough in appropriate size, then
TOMATO SAUCE 150 lay pizza sauce, then next mozarella cheese and pepperoni
SPICY PEPPERONI 20 Pass it in pizza oven, then for garnish olive oil.
MOZARELLA CHEESE 100
OLIVE OIL 10
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2 Method: in a planetary mixer put all dry ingridients, then add
TABLE SALT NEZO 30 the water gradually. Let it mix for about, 20mins. After give
CAPUTO FLOUR "00" BAG 25KG 1000 1 hour rest, then portion it, place in pizza dough container
WATER 600 and chilled it overnight. Can use in the next day.
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500 Method: mix all ingridients all together in a blender.
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
IL PASSAGGIO
IL PASSAGGIO PIZZA
IL PASSAGGIO
GM
PIZZA DOUGH 320 Cooking/Plating: open pizza dough in appropriate size, lay
PIZZA SAUCE 150 pizza sauce, mozarella cheese, and grilled artichoke. Then
GRILLED ARTICHOKE 30 pass it on pizza oven. Then for garnish, rocket leaves,
MOZARELLA CHEESE 100 bresaola, shaved parmesan cheese, sliced fresh truffle, and
ROCKET LEAVES 5 truffle oil.
PARMESAN SHAVED 10
FRESH TRUFFLE 2
TRUFFLE OIL 3
BRESAOLA 10
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2 Method: in a planetary mixer put all dry ingridients, then add
TABLE SALT NEZO 30 the water gradually. Let it mix for about, 20mins. After give
CAPUTO FLOUR "00" BAG 25KG 1000 1 hour rest, then portion it, place in pizza dough container
WATER 600 and chilled it overnight. Can use in the next day.
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500 Method: mix all ingridients all together in a blender.
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
IL PASSAGGIO
SEAFOOD PIZZA
SEAFOOD PIZZA
GM
PIZZA DOUGH 320
PIZZA SAUCE 150
PRAWNS 30
BABY SQUID 30
ZESTY GREMOLATA 5
EMENTHAL CHEESE 50
MOZARELLA CHEESE 50
PARSLEY 3
GARLIC OIL 3
MUSSELS 20
CLAMS 20
ROCKET LEAVES 10
PIZZA DOUGH
GM
FRESH YEAST/LEVURE 500gr 2
TABLE SALT NEZO 30
CAPUTO FLOUR "00" BAG 25KG 1000
WATER 600
OLIVE OIL AENON 15
CASTER SUGAR 10
PIZZA SAUCE
GM
PEELED TOMATO IN CAN 500
CASTER SUGAR 28
MALDON SALT 14
OLIVE OIL 25
SEAFOOD PIZZA
Cooking/Plating: Saute prawns, squid, mussels, clams., then
add chopped parsley. Then set aside. Open pizza dough in
appropriate size, lay pizza sauce then add the sauted seafood
next ementhal cheese, fresh cherry tomato, then pass it on
pizza oven, for garnish zesty gremolata, rocket leaves, and
olive oil.
Method: in a planetary mixer put all dry ingridients, then add
the water gradually. Let it mix for about, 20mins. After give
1 hour rest, then portion it, place in pizza dough container
and chilled it overnight. Can use in the next day.
Method: mix all ingridients all together in a blender.
NAPOLITANA PIZZA
