Preparation: 10 minutes to prepare the dough + 2 hours of proofing
Cooking time: 2/4 minutes at 240°C


  • 500 g of American Manitoba Flour
  • 25 g of fresh yeast
  • 4 tablespoons of extra-virgin olive oil
  • 1/2 teaspoon of sugar
  • 1 heaped teaspoon of salt
  • 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, and knead with the rest of the water and the salt, until you have a smooth, elastic dough. Grease a large bowl, put the dough inside, cover with cling film, and leave to rise until it doubles in volume (around 2 hours). Divide the dough into 4 pieces, stretch them onto greased baking trays and leave to rest for 1 hour. Add toppings and bake at 240°C for around 20 minutes.

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