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Recipes Suggested For HoReCa

These recipes are suitable both for professional pizzeria chefs and to be made at home.
  • Wheat Grain
    • European & Italian flour production
    • The Wheat Grain
  • Grain To Flour
  • Flours
    • Nutritional Properties
    • Food Safety & Environmental Sustainability
  • Which Flour To Use
  • Recipes
    • Suggested By Us
    • Suggested By Chefs
    • Suggested For HoReCa
    • Recipe Videos
  • Play With Us
  • PR & Activities
    • Press & Digital PR
    • Events
    • Cooking Workshops
    • Contests
  • Contact
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  • Wheat Grain
    • European & Italian flour production
    • The Wheat Grain
  • Grain To Flour
  • Flours
    • Nutritional Properties
    • Food Safety & Environmental Sustainability
  • Which Flour To Use
  • Recipes
    • Suggested By Us
    • Suggested By Chefs
    • Suggested For HoReCa
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Back To All Recipes

Wholemeal Flour Pizza Dough

Classic Pizza with Italian type 1 whole-wheat flour integrated with poolish

Classic Pizza With Italian Type 1 Whole-wheat Flour Integrated With Poolish

Crispy pizza with Italian type 2 flour and heat-treated rice flour

Crispy Pizza With Italian Type 2 Flour & Heat-Treated Rice Flour

Italian Pizza with type 1 stone ground flour with sesame

Pizza With Type 1 Stone-Ground Flour With Sesame

Italian Pizza With Whole Wheat By Agugiaro

Classic Round Pizza Made With Whole-Wheat Fine-Milled Flour

Roman Ciabatta Dough by Agugiaro

Roman Ciabatta Dough – Indirect Method (starter)

Classic Round Pizza With Organic Flour By Agugiaro

Classic Round Pizza Made With Organic Type “0” Flour

Roman Style Pizza In A Baking Pan

Roman-Style Pizza In A Baking Pan

Pizza Recipe With Ligurian Flavours

Pizza With Ligurian Flavours

Gluten-Free Pizza by Caputo

Pizza Senza Glutine

Pizza In Teglia Close Up

Romana Style Pizza In Teglia

Roman Style Pizza On Pala (Pizza On A Paddle)

Romana Style Pizza In Pala (Pizza On A Paddle)

ABOUT The Programme

Pure Flour from Europe is a marketing and promotion programme launched in India under the charge of ITALMOPA, the Italian Milling Industry Association and co-sponsored by European Union.

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

  • Wheat Grain
    • European & Italian flour production
    • The Wheat Grain
  • Grain To Flour
  • Flours
    • Nutritional Properties
    • Food Safety & Environmental Sustainability
  • Which Flour To Use
  • Recipes
    • Suggested By Us
    • Suggested By Chefs
    • Suggested For HoReCa
    • Recipe Videos
  • Play With Us
  • PR & Activities
    • Press & Digital PR
    • Events
    • Cooking Workshops
    • Contests
  • Contact
  • English
  • Hindi