Preparation: 10 minutes to prepare the dough + 1,5/2 hours of proofing
Cooking time: 12/15 minutes at 220/240°C


  • 500 g of 7-Grain Black Pizza Mix
  • 30 g of extra-virgin olive oil
  • 30 g of butter or margarine
  • 10 g of salt
  • 250/275 g of water
  • 7 g of Molino Spadoni dried yeast


In a warm place, at a temperature of 22-26°C, knead all the ingredients together, adding the water little by little, until you have a smooth, homogeneous dough. 2) With a spatula, or by hand, divide the dough into pieces with the desired weight and form loaves. Cover with a damp cloth for 30-40 minutes. 3) Press the loaves of dough out onto a lightly greased baking tray, until they cover the entire surface. 4) Grease the stretched dough with an emulsion* of water, oil and salt, or garnish with rosemary and salt as desired. 5) Leave the tray to rise in a warm place (28-32°C) for 90-120 minutes. 6) Bake at 220/240°C for 12/15 minutes, depending on the thickness of the dough.

*the emulsion is made from 200 g of extra-virgin olive oil, 125 g of water and 10 g of salt.

    Genoese Spianata