The Story of Terrona’s Stone-Fired Modern Pizza

Pizza is one of the Mediterranean’s most beloved creations, but at Terrona, we wanted to reinterpret it without losing its soul.

Our chefs spent over a year developing the dough—starting with an ancient-grain blend, then experimenting with hydration levels and long-fermentation methods. The final formula uses a 48-hour rise, yielding a crust that’s crisp at the edges, soft in the center, and rich with natural flavor.

The stone oven, custom-built for Terrona, uses a hybrid wood–gas system for temperature stability. This creates the signature “Terrona char”: subtle, aromatic, and light enough to enhance ingredients without overpowering them.

The toppings follow our principle of restraint. Rather than overloading pizzas, we highlight three to five key ingredients per pie. Favorites like the Truffle Bianca and Prosciutto & Fig focus on balance, color, and aroma.

This month, Terrona released a behind-the-scenes video showcasing how each pizza is crafted from dough to plate—a celebration of tradition, technique, and editorial-style minimalism. Guests have already called it “the pizza that tastes like calm.”