Stampify
- Place
- Press
- Open
The Neapolitan rim, all by itself.
- 2 secondsfor a perfect disc
- Solid 304 stainlesslifetime guarantee
- No experience neededsame rim every time
- Worldwidetracked shipping
- Orderedtoday
- Shipped—
- At your door—
See how it works
Description
Lo stampo in acciaio inox che forma il cornicione napoletano sul panetto, prima di aprirlo. Appoggi, premi, apri con due dita: il bordo alto e alveolato viene da solo, anche se è la tua prima pizza.
- Baby: per panetti da 180–230 g
- Classico: per panetti da 270–330 g
Onde tagliate al laser da inox alimentare, manico pieno, lavabile in lavastoviglie.
Sizes and materials
Laser-cut food-grade stainless steel, bent and bolted handle.
Baby: for 180–230 g dough balls.
Classic: for 270–330 g dough balls.
Dishwasher safe.
Shipping
We ship worldwide, always with tracking.
Italy: 24/48h. Europe: 3–5 days. Rest of the world: 5–8 days. Any duties are shown at checkout.
Why it works
Four moves. No technique.
Place, press, open, bake. The rim comes by itself.
-
01
Place
The stamp on the dough ball, no flour needed.
-
02
Press
Two seconds, with your palm.
-
03
Open
Two minutes of rest, then stretch with your fingers. The rim stays puffy.
-
04
Bake
Then the fire does the rest: the rim rises, chars, smells amazing.
Questions
Before you order
Short answers. If yours is missing, write to us.
Another question? Write to usHow much should the dough ball weigh?
Baby: 180–230 g. Classic: 270–330 g.
Do I need experience to open the pizza afterwards?
No. The grooves guide your fingers: stretch from the centre outwards and the rim stays puffy.
Do you ship abroad?
Yes, worldwide, with tracking: Europe 3–5 days, rest of the world 5–8. Any duties are shown at checkout.
How do I clean it?
Hot water and a sponge, or the dishwasher. It’s solid stainless steel: it doesn’t rust and doesn’t hold odours.