Pizza Margherita Verace in a 600 g rectangular tray is a frozen, ready-to-bake pan margherita produced by San Giorgio in Castel San Giorgio (Salerno, Campania) and supplied in cartons of 4 trays (2.4 kg). The dough combines type 00 soft wheat flour, water, yeast, salt and extra virgin olive oil; the topping is tomato and fior di latte. It bakes straight from frozen in 10-12 minutes at 170-180 °C, turning any kitchen oven into a pizza counter.
What Is a Tray-Baked Margherita Verace
Pizza in teglia is the rectangular pan format of Italian pizza: a naturally leavened dough with a soft, well-developed crumb and a golden edge, designed to be cut into portions or squares. Freezing locks the tray at peak freshness right after production, so the product keeps a consistent quality from the first carton to the last, with zero dough waste.
The Margherita: A Neapolitan Icon Since 1889
Modern pizza was born in 18th-century Naples, sold in the streets around Spaccanapoli. In 1889 Raffaele Esposito of Pizzeria Brandi dedicated the tomato, mozzarella and basil pizza to Queen Margherita of Savoy, fixing the tricolour recipe that carries her name. In 2017 the art of the Neapolitan pizzaiuolo was recognised by UNESCO as Intangible Cultural Heritage of Humanity.
The Producer: San Giorgio, Castel San Giorgio (Salerno)
San Giorgio S.p.A. grew out of the pastry shop opened by Sabato Bruno in the 1980s in Castel San Giorgio, near Salerno. Today the family company runs a production site of around 100,000 square metres with 20 production lines, offers more than 500 sweet and savoury frozen bakery products and exports to over 30 countries. Quality and safety are certified to BRC GS, IFS Food, UNI EN ISO 9001:2015 and SA 8000 standards.
Ingredients and Character
The dough is made from type 00 soft wheat flour, water, yeast, salt and extra virgin olive oil, then topped with tomato and fior di latte, the cow's milk pasta filata cheese traditionally used on baked pizza. Allergens: gluten and milk; it may contain traces of soy, eggs and nuts from cross-contamination.
How to Bake It
Do not thaw. Place the tray in a preheated static oven at 170-180 °C and bake for 10-12 minutes, following the producer's guidance, until the cheese has melted and the edge is golden. Serve well baked; once thawed, never refreeze.
Professional Uses
Each 600 g tray cuts into 3-4 generous portions or 6-8 aperitivo squares, so one carton covers 12-16 servings. It is built for bar lunch service, hotel buffets and room service, school and company canteens, delis and take-away counters: a consistent margherita with no mixer, no dough lab and no pizzaiolo on shift.
Common Mistakes to Avoid
Do not bake it from thawed: the dough loses structure and the base turns soggy. Do not push the oven over 250 °C: a pan pizza needs gentler heat than a fresh Neapolitan disc, or the top burns before the centre is hot. And never refreeze a thawed tray: texture and food safety both suffer.
Storage and Food Safety
Store at -18 °C in the freezer and keep the cold chain unbroken until baking, in line with EU food hygiene practice (Reg. EC 852/2004). Once thawed, the product must be baked and consumed, not refrozen.
Distribution and Logistics
Frozen B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich). Cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Bülach, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion) and mountain regions (Chur, Davos), delivery within 24-48 hours via certified food-grade couriers such as Swiss Post, Planzer, Galliker and Camion Transport, with insulated packaging and dry ice.
Who It Is For
Designed for bars and cafés, delis, hotels, canteens, cloud kitchens, take-aways and Italian grocery stores in Switzerland, as well as private customers who want an authentic Italian pan margherita ready in minutes.
