Free delivery on orders over £150

Pizza Margherita with Frumenta Italian Pizza Flour

Pizza Margherita with Frumenta Italian Pizza Flour


  • 500g Frumenta Italian Pizza Flour
  • 1 cube of fresh brewer’s yeast or ½ sachet of dry yeast
  • 10g sugar
  • 20g salt
  • 40/50g olive oil
  • 300ml water
  • 400g tomato pulp
  • 250g diced mozzarella
  • Basil
  • Oregano


  1. Dissolve the yeast and sugar in a little tepid water
  2. Put the Frumenta Pizza Flour in a bowl and add the diluted yeast, water, oil and salt
  3. Mix for at least 10-15 minutes until you have a soft, smooth dough
  4. Create a ball, grease with olive oil and leave for about 20 minutes
  5. After partially rolling it out by hand into the baking tin (without kneading it again!) leave for another 5 minutes
  6. Finish rolling out the dough then spread over the tomato
  7. Leave to rise for an hour in a lukewarm place
  8. Add the cheese, oregano, basil and any other toppings and cook in the oven for 12-13 minutes at 220/230 oc