• 500 g of Gran Mugnaio flour for pizza type 00
  • a cube of fresh yeast or a packet of dry fresh yeast
  • 250/300 ml water
  • 1/2 tablespoon of fine salt
  • a pinch of sugar
  • 1 tablespoon of salt


Pour 500 g of flour and 1/2 a tablespoon of salt onto the work surface. Add a cube of fresh yeast dissolved in lukewarm water (dry fresh yeast must be dissolved previously in lukewarm water with a pinch of sugar).
Mix with 250-300 ml of water, until it forms a soft, smooth ball. Let rise in a bowl covered with a damp cloth for 90 – 120 minutes in a warm location (on the radiator in winter).
Preheat the oven at 240°C. Using your hands, spread the dough out on two oiled oven trays (to 3-5 mm thick), top as desired, except for mozzarella, and let rise in a warm location for 30 – 60 minutes to make it softer and more digestible.
Back in the hot oven for about 12-20 minutes then add the mozzarella and continue baking for about 10 minutes. Drizzle with olive oil and serve.

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