The bases are hand pulled in Capranica, Lazio. This is the centre of the Etruscan civilisation that predates Rome. Sutri, a few miles down the road, is renowned for its Etruscan constructions and amphitheatre dug out of the red volcanic soil.

Capranica itself is a hilltop town on the Via Francigena, a pilgrim route that stretched from Rome to Canterbury.  Famous as a pilgrim stop and for its sweet piazza and walled gate, it lies within an area of Italy known as La Tuscia.  This is the border of Lazio and Tuscany and it is wild, craggy, covered in hazelnut groves and pine forests.  Three large volcanic lakes are the major geographical feature, an area that remains a respite for Romans from the intensity of their City.

What brought us there?  The history of the pizza base and the know how of professional pizzaioli.

The roman pizza, or pinsa, is long and thin, airy and light.  Our base is a cut above the rest.  By using a blend of rice, soy and wheat flours with both live and mother yeasts we achieve a bubbly, pillowy dough that is gently pressed into shape before being part baked, chilled and delivered to us.

Is this process worth the trouble? Couldn’t we make the bases here? It is worth it, they are unique.  Not only do we have expert hands mixing the dough and pressing it into shape, any baker will tell you that a yeast is affected by the humidity and air around it.  These bases are unique and exclusive to Pizza.Taxi.