Piccola Tre Formaggi

mozzarella, Emmental and caciocavallo, two-pack
This small pizza features tangy Emmental, fine mozzarella and mild Italian caciocavallo cheese on top of sour cream. Its light, crispy base is made from 100% spelt flour. Ideal for those with a smaller appetite, it comes in a pack of two.

Dough* (spelt flour*, water, sourdough* [spelt flour*, water, yeast], sea salt, extra native olive oil*, yeast), cheese* in variable proportions 26% (mozzarella* [pasteurised milk*, microbial rennet, salt, starter cultures], Emmental*, caciocavallo*),sour cream* 8.6%, milk*, sea salt, pepper*
* organically grown

Nutritional information
  • Nutritional information per 100 g
  • Energy 864 kJ/206 kcal
  • Fat 7.8 g
  • of which saturates 4.9 g
  • Carbohydrate 25 g
  • of which sugar 1.0 g
  • Protein 7.8 g
  • Salt 1.0 g
Contains: Cereals containing gluten and milk products (including lactose).
How to cook

Allow the pizza to thaw slightly for 10 to 20 minutes while you preheat your oven. Then remove the film and place the pizza on the lowest shelf to cook until it is just how you like it.

6 to 8 minutes at 250 °C
6 to 8 minutes at 230 °C

Neapolitan pizza from Berlin

Biopolar pizzas were developed hand in hand with the Giannini family from Italy.

Senior chef Andrea, his wife Margareta and both their sons – Vincent and Ermanno – make frozen pizzas in the authentic Neapolitan style at their family business in northern Berlin. The hand-topped pizzas smell and taste just the same as they do back home in Italy.

Authentic Italian pizza base

Thanks to their unique base, our pizzas taste like the ones at your favourite local Italian restaurant. A process lasting two days is used to make the dough. This results in a wonderfully light, airy base with a bread-like taste which has that distinctive pizza smell when you cook it. Our pizzas are topped with carefully selected ingredients using a tried and tested family recipe – just the way the Italians like it. Bella Italia at home!

Biopolar visits the production
Biopolar visits the production
Vincent Giannini preparing the pizza dough
Vincent Giannini preparing the pizza dough