Areadocks is a tasteful and trendy multifaceted location, acting as restaurant and lounge bar, offering coffee, pizza as well as furniture and clothes.

"Areadocks e la Pizza" is the area run by dining room manager Andrea Sonzogni, and pizzaiolo Michele Mondini, the latter with the support of second pizzaiolo Francesco Artu, chef Matteo Golia, and help Andrea Boccone.

The rich team researches raw materials, selecting them based on quality and origin, taking care of freshness and seasonality with special attention to organic unprocessed ingredients.

They cook fresh vegetables on the spot, while the flour is stone milled. There are three types of dough, without animal fat, hydrogenate products, additives or preservatives, which are left to rise for at least 48/72 hours at controlled temperature and humidity, and finally cooked in three different types of oven so as to enhance the different features.

So, three types of dough, with three types of oven and hence three types of pizza.

The first, baked in a wood oven with fire-resistant bricks, is thin and fragrant, with a thick and puffy edge, made with a medium-hydrated dough (60%) with a two-step leavening of 60 hours.

The second – baking tin pizza in two versions Alta Farcita and Alta Ripiena – is cooked in a bread oven with fire-resistant bricks. It is thick, airy, light and fragrant, based on a high-hydrated dough (80%) with a two-step leavening of 48 hours; there’s a gluten-free version too.

Finally, the third type, by the shovel, is soft and with a thick and crispy edge (it is recommended for at least two people); it is made with a medium-high hydrated dough (70%) with a two-step leavening of 36 hours. It is baked in a wood oven on fire-resistant bricks right after it is hand rolled.

Pizza alla Pala is available either with one topping or two, including lactose-free mozzarella.

Overall, toppings are rather classic, with a few interesting creative ideas: Beef tartare, rocket sprouts, mustard and shaved Bagòss or Buffalo milk mozzarella, babaganoush (aubergine cream), smoked swordfish, pesto gentile and extra virgin olive oil. Prices between 13 and 32 euros. As for pairings, there’s a nice choice of cocktails and wines.


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=66

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