Pizza made with mineral water · Trieste
The Mystic dough
Six ingredients, their exact percentages and a rise of at least 48 hours. This is how the base of every pizza is made, in our pizzeria in Via di Campo Marzio.
01Why “alle acque minerali”
What goes into the dough.
The dough of Mystic Pizza, the pizzeria at Via di Campo Marzio 20 in Trieste, is made with Lauretana mineral water: it is 37.65% of the weight of the dough, and that is why ours is the “pizza alle acque minerali” (pizza made with mineral water). The rest is flour from Molino di Pordenone, unrefined salt, organic extra virgin olive oil and very little yeast. Then, a rise of at least 48 hours.
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37.65%
Lauretana mineral water
It is the ingredient that gives our pizza its name: not tap water, but Lauretana mineral water, a low-mineral water that rises in Piedmont, in the Biella Alps.
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59.08%
Flours from Molino di Pordenone
Two soft wheat flours: type “1” with wheat germ (50.90%) and wholemeal (8.18%). Type 1 is less refined than 00 and keeps part of the bran; wholemeal comes from the whole grain.
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3.27%
Salt, oil and yeast
Unrefined salt (2%), organic extra virgin olive oil (1.22%) and just 0.05% fresh brewer’s yeast.
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48hours
A long rise
With so little yeast, it is time that makes the dough rise: at least 48 hours before it becomes pizza. Long-rise pizzas are often described as lighter, and one of our customers puts it like this: “light and digestible dough and quality toppings”.
02The recipe
The sheet at the counter, in percentages.
These are the percentages on the sheet hanging at the shop counter, in full. Hover over the bar or the ingredients to see how much each one weighs.
- 50.90% Type “1” soft wheat flour with wheat germ Molino di Pordenone
- 37.65% Lauretana mineral water the one that gives the name
- 8.18% Wholemeal soft wheat flour Molino di Pordenone
- 2.00% Unrefined salt instead of refined salt
- 1.22% Organic extra virgin olive oil in every dough
- 0.05% Fresh brewer’s yeast very little: time does the rest
48 hours of rising, at least.
03On top of the dough
Ingredients you can taste.
On a base like this, the toppings matter too. These are some of the ingredients on our menu: tap a card to see every pizza that uses them.
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Buffalo mozzarella DOP
In the Bufala
See it on the menu -
San Daniele prosciutto crudo
In 6 pizzas: Prosciutto crudo, Tricolore, Profumo, Abbinata…
See them on the menu -
Shaved Grana Padano
In 6 pizzas: Calzone, Tricolore, Freschezza, Profumo…
See them on the menu -
Porcini mushrooms
In 3 pizzas: Porcini, Abbinata, Sfiziosa
See them on the menu
Ingredients from the menu. Allergens and intolerances: ask the shop on +39 040 241 1403.
04Questions about the dough
Lots of people ask.
Why is it called “pizza alle acque minerali”?
Because the water in our dough is Lauretana mineral water: it is 37.65% of the weight of the dough. It is written in our logo too.
How long does the dough rise?
At least 48 hours, with just 0.05% fresh brewer’s yeast: it is above all time that makes the dough rise.
Which flours do you use?
Two soft wheat flours from Molino di Pordenone: type “1” with wheat germ (50.90% of the dough) and wholemeal (8.18%).
Which salt and which oil do you use?
Unrefined salt (2% of the dough) and organic extra virgin olive oil (1.22%).
Can I find out about allergens and intolerances?
Yes: ask the shop directly before ordering, on +39 040 241 1403.
Try it.
Call to order. Free delivery.
Enough theory: call and we bring it to you.
On the phone we speak Italian.
Cash and electronic payments accepted on delivery
Mon–Sat · lunch and dinner
Prefer an app? We are also on Just Eat