The story and the evolution of the pizza
Recipe for the dough and how to customise it
Technique to mix the dough and make the dough balls
Knowledge and management of the dough rising and maturation
Technique to stretch the dough and to seasoning the pizza
Knowledge and management of the equipment and the ingredients
Knowledge of the perfect cooking technique with the professional electric oven

- Pizza Classica
- Pizza Ripiena
- Focaccia
- Calzone
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- Flour
- Mixing
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- Biga
- Poolish
- Autolyse
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- Pizza Classica
- Pizza Napoletana
- Pizza Contemporanea
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- Pizza al Padellino
- Pizza d'Autore
- Pizza Dessert
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- Pizza in Teglia
- Pizza in Pala
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This dough is made exclusively with type ’00’ flour, the world's most classic and popular flour.

This flour, precisely because of its refining, has a high carbohydrate content and low fibre because it is dehydrated and deprived of the bran and the germ of the soft wheat grain.

For this reason, it has a flat white colour.

It is also used in pastry and catering due to its ability and flexibility of work.
This kind of dough can be made with different types of flour.

We have the type ‘0’ flour, the type ‘1’ flour and the type ‘2’ flour.

Usually, this kind of flour is stone-ground as it was in the past, or even with metal rollers; it depends on the mills.

Sometimes the mills add the live wheat germ to the '0' flour to obtain better flour.

The semi-whole wheat flour can also be obtained by mixing the various flours in different percentages.

These solutions are used to have a dough that preserves the wheat grain's nutritional and organoleptic characteristics and has good fibre content and an intense taste to improve the final product's digestibility and flavour.
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This kind of dough is created exclusively with the use of ‘whole wheat’ flour, obtained from the whole grain.

The ‘whole wheat’ flour is available in fine and coarse grain, but in both cases, it contains all kernel components because the whole seed is grounded, and nothing is removed.

The grain it’s only crushed to be transformed into flour.

It is a nutritional mixture of fibre, minerals and vitamins, particularly suitable for a healthy diet.

The flavour has strong, and the colour is almost brown.


Direct Dough is when the dough is created entirely in the same processing phase and does not require any pre-dough process.

The Indirect Dough takes its name from its manufacturing process, which involves two or more processing stages at different times.

At first, a pre-dough is made and left to ferment at room or controlled temperature for several hours before mixing with the final dough.

We usually use a Biga or a Poolish, a Sourdough or carry-over mass that will act as yeast for the final dough.

We also have other kinds of fermentation, like the Autolyse or another process called 'Gel', which can help to have a soft crumb and retain a part of the hydration inside the final product.

This indirect method can be used for several technical and practical reasons, such as to facilitate the absorption of high hydration in the dough and to enhance the taste, friability and digestibility.

However, this type of dough needs careful management in the various processing stages, respecting times and temperatures and using the right ingredients in the correct percentages to avoid excessive maturation with a high acidity which can then negatively affect the final product.


This dough is generally used for pizzas such as the ‘Pizza in Pala’ or the ‘Pizza in Teglia’.
Often it is also used for ‘Pizza Gourmet’ or 'Pizza Contemporanea'.

As the name implies, this technique involves using a high water content in the dough, usually between 70% and 90%, creating a more moist and sticky dough, challenging to manage.

The pizza, internally, usually has an airy honeycomb section, combining friability and crunchiness to create a soft and light product.

It has an entirely different working method from all the other doughs, and the power of the flour used must be suitable for this specific technique.


This kind of dough is created by adding a percentage of single or mixed seeds to the main ingredients of the dough, such as chia seeds, flax seeds, poppy seeds, amaranth seeds, sesame seeds, quinoa seeds etc... or using some other cereals such as barley chickpeas, spelt, rice, oats, rye, hemp and many others.

We can also use seeds and cereals at the same time to create personalised doughs and to be able to combine particular ingredients during the seasoning phase.

We can also find ready-to-use blends directly from our mill.

This way, we can obtain doughs with different colours and flavours, adding only healthy and nutritional ingredients.
This dough is created by combining a naturally coloured ingredient with all the other main components during the mixing phase.

The ingredients for colouring the dough can be powder, liquid or solid.

Among the various colouring ingredients, we can find wine, beer, coffee, saffron, turmeric, beetroot, spinach, purple potatoes, paprika, black ink squid and many others.

This way, we can obtain doughs with different colours and flavours, adding healthy and nutritional ingredients.

This dough can also be combined with various cereals and seeds to improve the nutritional and healthy of the product.
This category of products is already ready to use and is created directly from the mills with different names.

To create a blend, it could be a mix of any cereals or cereals and seeds.

We can also obtain a specific result for our final product, using these blends in percentage with the other kinds of flour.

They are often used for all baking products.