Preparation: 10 minutes to prepare the dough + 4/8 hours of proofing
Cooking time: 2/3 minutes at 220/240°C


  • 500 g Molino Spadoni 7-Grain Black Pizza Mix
  • 25 g of extra-virgin olive oil
  • 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 until you have a smooth, homogeneous dough. From the dough, form little balls with the desired weight (around 200 g) and put them in hermetically-sealed boxes, or on a board covered with a cotton cloth and a layer of cling film. After 4-8 hours at 20°C, they will have doubled in volume and will be ready to be stretched. Add toppings as desired and cook in a wood oven for 2/3 minutes, or an electric oven for 6/7 minutes.

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