Preparation: 10 minutes to prepare the dough + 4/6 hours of proofing
Cooking time: 2/4 minutes at 280/320°C


  • 500 g of Almaverde Bio pizza flour
  • 5 g of fresh yeast
  • 2 tablespoons of extra-virgin olive oil
  • 1/2 teaspoon of sugar
  • 1 heaped teaspoon of salt
  • 225/250 g of water


Pour the flour, the yeast and sugar, dissolved in a little lukewarm water, and the oil onto the work surface or into the food processor (with dough hooks or plastic blades), and knead with the rest of the water and the salt until you have a smooth, elastic dough. Allow to rise 20/30 minutes on the bench covered with a damp towel. With a spatula, or by hand, divide the dough into pieces with the desired weight (around 180/200 g) and form little balls, covering them with a cloth or putting them in specialised containers. After approximately 4/6 hours, the dough will have doubled its volume and will be ready to be worked on into its characteristic circular shape. Add toppings as desired and cook in a wood oven or electric oven at 280/320°C for 2/4 minutes.

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