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Pizza Neapolitan with GMI Italiana ‘00’ Pizza Flour

Pizza Neapolitan with GMI Italiana ‘00’ Pizza Flour


  • 1kg GMI Pizza Italiana ‘00’ Pizza  Flour
  • 1-3g dry yeast
  • 600ml water
  • 30g salt
  • 30g extra virgin olive oil
Final temperature of the dough 23/25 °c



  1. Put the flour, yeast and 480ml of water (80% of the total) into the mixer and switch it on at speed level 1.
  2. After 1 minute, slowly add the remaining water
  3. After 4/5 minutes add the salt and mix for a further 5 minutes
  4. Add the oil, and continue to mix for 10 minutes at speed 1 and if available, 5 minutes on 2nd speed level (otherwise mix for 16/18 minutes at speed 1 until dough is soft and homogeneous)
  5. Leave the dough to rest for 20 minutes
  6. Divide the dough into pieces and make dough balls
  7. Set aside in covered boxes and allow to rise for 1/2 hours at room temperature
  8. Put the boxes into the fridge at 4°c for 2-3 hours before use (alternatively leave to rise for 6-10 hours in the boxes at room temperature)
  9. When ready, roll out the pizza dough and add your sauce or toppings and bake at high temperature (320 / 350 °c) for 3 minutes