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Farina per pizza Farina Intera

800 grams

find out more


500 mL


25 grams

White sugar

10 grams

Extra virgin olive oil

25 grams

Fresh brewer's yeast

1 gram

Tomato pulp

400 grams


4 grams

Mozzarella cheese

250 grams


a bit

Extra virgin olive oil

a bit

Bakery products from Italy - Campania



vegetarian with gluten with lactose high in calcium high in magnesium high in phosphorus

ready in

9 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate


A crunchy and tasty Neapolitan pizza

Pizza step 1

step 1

Dissolve the salt well in the water and put the yeast in the flour mixing it. Add the flour to the water slowly mixing. When the dough is still soft, add the sugar and extra virgin olive oil.

Pizza step 2

step 2

Mix well until a soft and sticky dough is obtained. If needed, add flour until it mixes. Knead the dough for about twenty minutes until it becomes smooth. Leave to stand indoors for about twenty minutes.

Pizza step 3

step 3

After the time, take the dough and divide it into loaves of about 280 grams, without working the dough again. Leave to rise for 6/8 hours until doubled.

Pizza step 4

step 4

Heat the oven to the maximum temperature. After the time, roll out the dough, working it as little as possible, starting from the center and making a higher crown that will contain the filling. Inform for 5 minutes initially with heat from above then finish cooking from below.

Pizza step 5

step 5

In the meantime, prepare the tomato sauce by mixing the salt, the basil and the oil and leave to rest. Add the tomato sauce (about 4 tablespoons for each pizza) cover with the mozzarella and bake for about 5 minutes.

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