Located in Borghetto di Monte San Vito, in the province of Ancona, Il Capriccio di Leo is a recent pizza place that has quickly gained distinction for its unique creations and high-quality offerings, also thanks to S series oven.
How did “Il Capriccio di Leo” pizzeria come to be?
“My business began in 2017 when I decided to take over the pizzeria where I worked as an employee. Shortly after, I started introducing new pizzas to the menu, leading to a subsequent increase in clientele.”
When did you decide to change your oven and choose S series for baking?
“The decision to switch to S series was driven by the desire to enhance our baking processes and have an oven that would allow me to reduce and optimise energy expenses. With S series, I went from a bill of around €3,000 to one around €1,200.”
What products do you offer at your pizza shop?
“With a three-deck S series, we divide the products for each deck. This makes us bake different products simultaneously, ensuring efficiency and speed in the kitchen. We make both round pizzas and Roman-style stuffed pizzas. However, our specialty is the ‘pizza al taglio’ – pizza by the slice – a hybrid between tray-baked pizza and focaccia, prepared for takeout.
Equally intriguing are our pizzas with pistachio or basil pesto, which we prepare in-house.”
Do you use the prebaking process and Refining®️, aka our baking finalisation?
“Yes, we use prebaking for some products, particularly those with rich biga dough that tends to rise quickly. For others, we opt for express cooking.”
How has this new business concept, Refining®️, influenced your job?
“Prebaking allows us to block the rising at the right time, keeping the high quality and shortening the service time. We prebake for 3 minutes, store the products, and then do a 4-minute Refining®️, all with S series. Every step is so much easier and effortless.”
Among the various features of S series, which ones do you find most useful and use the most?
“Eco-Standby and Power-Booster are the functions that simplify my work the most. Eco-Standby prevents us from leaving the oven at maximum power when not in use, while Power-Booster is essential when the workload increases dramatically during service. My pizzas remain perfect from the first to the last.
We also use Delta Power technology, which allows us to set the power of the front and rear of the oven, ensuring pizzas are evenly baked regardless of position.”
Your company is family-run, but now you also have other people assisting you. Regarding the training of your staff, how has it been with S series?
“Very well! In fact, after setting up the oven according to our needs, I completely delegated tray-baked pizzas to my brother.”
Leonardo dreams of opening other pizza shops in the future, transforming Il Capriccio di Leo into a true format. We’ll certainly be hearing more about him!
For information on new baking technologies, contact us.