The NASA funded startup, BeeHex, which invented a way to 3d print pizza, is getting serious about their ingredients.
They're now partnering with P
asquale Cozzolino, Executive Chef and owner of Neopolitan restaurants Ribalta, located inNew York and Atlanta, to oversee the sauces and cheeses that 3d print pizza in any shape their customers want in 4 minutes.
Chef Pasquale Cozzolino is one of the top pizza chefs in the world and has already proven invaluable at one of BeeHex's exhibitions in New York," says Jordan French, Chief Marketing Officer at BeeHex. "His expertise provides us the culinary expertise to make America's favorite food more accessible and customizable than ever before."
Chef Cozzolino's restaurants in New York and Atlanta rely on ingredients sourced from Italy directly, with a focus on recipes from the Naples region. According to a statement released today, the dough he's created is light and easily digestible because of strict processes for identifying the right flour and yeast.
"We are excited to be working with such an inventive and forward-thinking company," Chef Pasquale Cozzolino said, referring to BeeHex. "I am looking forward to using my experience in the culinary industry to create a pizza that can be 3D printed without sacrificing quality ingredients and taste."