OperaPrima, the easy-to-use pizza stretcher

Thanks to OperaPrima, in a short time you can get a good pizza, light, tasty, fragrant and with a defined edge, classic, Neapolitan or Roman according to the requests. And in a short time, even an inexperienced operator can learn how to use it and be able to prepare a perfect Italian pizza. Watch the video to see the first and only professional automatic pizza spreader in action.

A frequently asked question

“Is it easy to use?” This is one of the questions often asked during the many demos that take place in Ecor International’s pizza area or online. Ease of use is one of the many advantages of OperaPrima. Like all machines, it is necessary to learn how to use it but, unlike any other, it takes very little time to reach a good level of confidence, both for a qualified pizza maker but also, and above all, for an inexperienced operator. So, if you want to know how long it takes to learn how to use OperaPrima, then we can tell you that it really takes very little time to get a good familiarity, because it is designed to be a very user-friendly machine: just take the dough, put it in the center of the plate and close the drawer. It might take a bit of practice to set up, but the display is also very intuitive and easy-to-use so the machine works for you while you’re doing other tasks.
Not only easy, but also smart
Even those without experience can use OperaPrima and prepare a perfect Italian pizza, just like an expert pizzaiolo because, thanks to its patented cold processing method, it is the one and only machine in the world that rolls out the dough imitating the hands of the pizza chef without stressing it. The result is an artisanal pizza, with a defined edge that can be adjusted according to the set parameters. In extreme synthesis, we can say that OperaPrima is a pizza stretcher designed for everyone, also for this reason it is an intelligent solution to the lack of manpower.
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How OperaPrima can resolve the pizzaioli research problem

Job offers in the ho.re.ca. sector are increasing, but the research for pizza chefs is getting more and more difficult. OperaPrima, the innovative automatic pizza stretcher developed and produced in Italy by Ecor International is the answer to all the job search ads that have fallen on deaf ears and the definitive solution to this situation. Easy to use, speed of execution, versatility, quality, and convenience improve the efficiency of the pizzeria.
Offers vs job applications
Online job offers have grown in the second half of 2021 in Italy: in fact, Istat (Italian institute of statistics) found an increase of 121 thousand employed in the third quarter of 2021 together with a decrease in the unemployed and inactive. In this positive picture, ho.re.ca. is one of the sectors where placement opportunities are greatest. By the way, pizzerias struggle to find pizzaioli and the gap between labour supply and demand is significant. But if a new hiring season started in the second half of last year, showing further growth in job opportunities compared to the first half of the year, why is the gap between supply and demand in the restaurant industry still so great? Is it an economic issue? To see the job ads, you wouldn’t think so: according to the remuneration tables of FIPE, the gross monthly salary of a pizzaiolo can go well over 2,000 euros, while the gross annual average is 20,700 euros, but the most experienced and qualified pizzaioli can even reach 36,000 euros a year. This mismatch between offers and job applications puts in difficulty entrepreneurs in the food sector, especially restaurants and pizzerias, unable to find experienced and competent staff, who sometimes demonstrate a lack of willingness to learn or to work during the weekends. So, how can a pizzeria owner solve the problem of finding a pizza chef?
The solution for pizzerias
OperaPrima is the solution to the many job offers fallen on deaf ears. The innovative automatic pizza shaper has been developed to meet the needs of pizzeria owners and pizzeria chains who are struggling to find people willing to undertake the profession of pizza chef: thanks to its patented technology, it is designed to roll out the dough without the help of qualified figures. In fact, the professional pizza shaper is easy to use, fast in execution and adaptable to the needs of every pizzeria and to different types of dough.
Simple, fast, efficient
OperaPrima is the innovative automatic and professional Pizza Shaper designed and manufactured in Italy which allows anyone to obtain the good Italian pizza in a simple and fast way. Its patented technology opens the dough through a cold processing system, preserving the glutinous mesh and. Through a clear and intuitive display you can customize the characteristics of the pizza. All you have to do is set the diameter of the opening and the size of the edge, place the loaf in the center of the plate and close the compartment. In about 15 seconds you get a handcrafted, quality result, just like that of a qualified pizza maker.
Versatile, adaptable, practical
OperaPrima is a versatile pizza stretcher because it is designed to make different types of pizzas depending on the flour used and the kneading technique. Its modern design integrates perfectly into the spaces of the restaurant: it can be placed on the counter or on a stainless-steel support, it has compact dimensions and is easily transportable. OperaPrima boasts simple maintenance: thanks to the choice of materials, it can be easily washed.
Convenient and technological
OperaPrima makes up for the lack of professional labor in pizzerias during the dough rolling phase, thanks to its speed of execution, its ease of use that does not require qualified knowledge and its practicality. Its cold processing technology allows to roll out up to 200 pizzas every hour, while staff can focus on other tasks, such as topping pizzas, checking the oven, answering the phone or arranging ingredients. Moreover, thanks to 4.0 technology, with OperaPrima it is possible to monitor in real time the working conditions (e.g. the consumption of raw material) and to improve the pizzeria’s efficiency. Make sure your country’s government has a plan to boost the purchase of machinery with 4.0 technology, The automatic pizza stretcher lowers the fixed costs of the pizzeria by meeting its most complicated needs, makes it more efficient, increases its hourly productivity and requires minimal maintenance.
Assistance
The technical staff of Ecor International is available to provide all the necessary information before and after the purchase, to present the operation and patented technology of the automatic Pizza Shaper. IIt is possible to book a meeting at the headquarters for consultations, training courses on raw materials, processing methods and deepening the knowledge of OperaPrima, to obtain a good dough and make the typical Italian pizza. Contact us for more information or to request a demo on site.
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The role of the pizza maker in history: from antiquity to OperaPrima

Pizza is a certainty but its origins are unknown: they could date back to much earlier than we think and thanks to unexpected populations such as the Egyptians and the Greeks. Pizza has arrived up to our days thanks to the experience of pizzaioli, who have been able to innovate this unique dish, in every sense.

Pizza always and in any case

For many of us, pizza is our favorite dish, the one we can’t refuse, the one that can create even large tables but also for a takeaway bite on the road. Pizza becomes a weekly appointment, so much that if you miss it once, it is a great regret. We must also admit it is a dish of refuge: in times of difficulty or need, it knows how to be of help.

Pizzaiolo thanks to Egyptian yeast

The history of pizza is long and complex and seasoned with uncertainties because its origins are not completely clear but, just like bread also pizza derives from wheat, then the first pizzaioli were not born in Naples but in Egypt. In fact, they were the ones who invented yeast, more than 5 thousand years ago, even though they did not know the fermentation process and believed the chemical reaction was the result of a miracle. Remaining in ancient times, even Romans, Greeks, and even Persians prepared a rough pizza, made with cheese and dates at the most. In short, the first pizzaioli came from Mediterranean countries, where wheat cultivations were more common.

The pizzaiolo who created the pizza to calm down the spirits

Finally, we arrive in Naples, where pizza finds a home. Starting from Rua Catalana, where Mastro Nicola worked, the most famous baker of the city as well as, according to the narration, the creator of the first recipe of pizza. Unlike the one known until that time, the baker from Campania added lard and sold it to the artisans living in the neighborhood. The success was immediate, and it was called pizza “Mastunnicola”, fusion of the words Mastro (which means ‘teacher’ in this case) and Nicola. It has never been known instead which pizza makers around 1734 created the first marinara ever: for the first time tomato sauce was used, recently arrived in Europe after the discovery of America and it was the Spanish who sent it to Naples, where the Bourbons reigned. This change derives from a rather agitated social situation: in fact, its name could make people think about a topping made of fish, but in truth, it alludes to the sailors of the port of Naples. According to the stories handed down, they were tired of the usual pizza, according to them not very tasty and so to calm down their spirits some pizzaioli, remained unknown in this story, decided to enrich pizzas with tomato sauce and, above all, with garlic. An ingredient with an unmistakable taste.

Its Majesty pizza margherita

Raffaele Esposito went down in history as he was called to fulfill the wish of Queen Margherita I, who was visiting Naples with his husband King Umberto I in June 1889. Her Majesty had never eaten pizza even though she had heard about it often and very well. Raffaele at that time was the most famous pizzaioli of the city and he prepared three pizzas: the Queen between the mastunnicola and one seasoned with tomato, anchovies, garlic, oregano, and oil preferred the third one, which was seasoned with tomato, mozzarella (Fior di latte), a drizzle of olive oil and a leaf of basil, added by his wife Maria Giovanna to honor the colors of the Italian flag. When the pizzaiolo was asked what that pizza was called, he answered “Margherita”, as not even the most experienced PR person of today would do. Pizza napoletana made a huge leap in fame up to the present day, but perhaps not everyone knows that Raffaele Esposito was not (and still is not!) so appreciated by the truest Neapolitans, guilty of having betrayed the original recipes of the Bourbon tradition, which in essence are the first two he had presented to the Royal family.

The profession of pizza maker is World Heritage Site

Since 2010, the Neapolitan pizza, the one with high edges, is protected by the STG origin mark (Traditional Speciality Guaranteed), introduced by the European Union, while since 2017 the art of the Neapolitan Pizzaiolo is declared a UNESCO World Heritage Site. As a direct product of this art form, Neapolitan pizza has also become a world heritage site.

OperaPrima helps the pizza maker

Today the profession of pizza maker is recognized as an art and is not easy to find an experienced and capable pizza maker. In addition, the difficult health situation has affected this sector. OperaPrima wants to help pizza makers because it is a professional pizza shaper that has reinvented the way to shape the dough. OperaPrima uses a stress-free cold-working process to stretch different types of dough without stressing it and the opening system can create a crust with an adjustable tickness according to the needs. With OperaPrima today the pizza maker can create in a simple and fast way the good Italian pizza using different types of flours.
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