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A friend once said 

I love Italian food because is honest. The recipes contain a few ingredients, so only ingredients of very good quality can give you a delicious dish.

Pizza ai grani antichi: About Us

Pizza ai grani antichi

Pizza made with old wheat varieties

  • 390 - 420 g twice milled semolina of durum wheat Saragolla (or Senatore Cappelli)

(or wheat/spelt flour)​

  • 100 g twice milled whole semolina of durum wheat Timilìa

(or whole wheat/spelt flour)

  • 290 g water

  • 1 tablespoon of extra virgin olive oil

  • 3 g fresh yeast

  • 14 g fine salt

Pour the water into a bowl, add the fine salt and mix. Add the extra virgin olive oil and mix again. Mix the two kinds of flour inside another bowl, then pour a bit of the flour mixture into the water and mix with a big spoon. Crumble the yeast inside the water and mix. Now add the rest of the flour, little by little, and mix gently for a few minutes, using your hands when the dough becomes too thick to use the spoon. At this point pour a bit of flour on a surface (e.g. kitchen table) and place the dough on top of it. Work the dough for 15 - 20 min using your hands. When the dough is smooth and elastic, make it into a ball shape and place it inside a container with the lid. Let the dough rest for 3 - 4 hours.

Divide the dough into two small balls of 350 g and one small ball of around 100 g. Work slightly each of the balls with your hands and place them, one by one, in a container covered with a lid. Let them rest for 4 - 5 hours. 

  • tomato sauce from Datterino

(or another tomato sauce)

  • oregano

  • some extra virgin olive oil

  • some Mozzarella

  • ingredients for the topping, e.g. small tomatoes and fresh basil leaves, or olives and artichokes

Pour a bit of flour on a surface (e.g. kitchen table) and place a ball of dough on top of it. Press it with your fingers, then use the palm of your hands to move the dough in circular movement, in order to stretch it. You need to push from the middle, that should be thinner, to the edge, which should be thicker. When you are almost done, place the dough on top a piece of baking paper and give it the final shape. Pour four spoons of tomato sauce on top of the dough, spread it, but leave the borders free of tomato sauce. Drizzle with olive oil and sprinkle with oregano, then add the Mozzarella. Since the home baking takes several minutes, Mozzarella will release a lot of water. For this reason we suggest to add, before baking, a kind of Mozzarella that contains less water, for example the one used for baking or the one that is grated. Add also the other ingredients that can be baked, e.g. olives and artichokes.

Place Pizza onto a baking tray turned upside down and inserted in the middle of the oven, with the oven at the maximum temperature that it can reach, without ventilation and grill function. You need to simulate a kind of baking that heats especially from the bottom. The baking stone is perfect! Just make sure that is warmed up for the necessary amount of time before you place your Pizza. Adjust the baking time according to your oven. For example, if your oven reaches 250 °C, you will need to bake for 8 - 10 min. The shortest time the better! Pizza should be golden/brown and crunchy on the bottom, but not dry on top!

When you take it out of the oven, place the last ingredients that are best when added raw, e.g. fresh Mozzarella, small tomatoes and fresh basil leaves. Slice your Pizza and... enjoy!

For additional tips during the preparation take a look at the pictures and videos.

Pizza ai grani antichi: Quality Standards
Pizza ai grani antichi: Pro Gallery
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