Pizza

Tomato, Ricotta and Mozzarella Calzone

Pure Flour From Europe — Wed, 22 Apr 2026 07:30:34 +0000

Ricotta and mozzarella make a delicious and luxurious filling for this tomato-topped calzone. This is best made in individual portions, one calzone each.

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Classic Neapolitan Marinara

Pure Flour From Europe — Mon, 01 Nov 2021 05:58:23 +0000

Classic Neapolitan Pizza recipe suggested by Da Michele. The marinara is the pizza for true afficionados: without even cheese, it all depends on the quality of the crust, and its tomato topping.

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Classic Neapolitan Margherita

Pure Flour From Europe — Mon, 01 Nov 2021 05:40:03 +0000

Classic Neapolitan Pizza recipe suggested by Da Michele. Like most classics, it’s famous for a reason: the reason for Da Michelle's fame is simply that it is utterly delicious; each bite tells the story of pizza in Naples.

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Aubergine Pizza

Pure Flour From Europe — Mon, 01 Nov 2021 05:19:22 +0000

Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano

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Tarantella

Pure Flour From Europe — Mon, 01 Nov 2021 05:01:40 +0000

If taralli are unavailable, or simply to add a more Indian spiced taste, you might use sev in its place or crisp crunchy gathiya.

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Pumpkin & Sausage Pizza

Pure Flour From Europe — Mon, 01 Nov 2021 04:49:15 +0000

Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano

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Courgette “Zucchini” Pizza

Pure Flour From Europe — Mon, 01 Nov 2021 04:24:13 +0000

Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano

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Contemporary Neapolitan Margherita

Pure Flour From Europe — Mon, 01 Nov 2021 04:09:39 +0000

Recipe Of The Month - January

Start the year with—what else?--pizza! The whole world loves pizza, and our Pure Flour from Europe is the perfect flour to use for pizza-making.

Some think that it is the toppings that give a pizza its personality, but for those in the know, it is the dough: everything about the pizza starts with the dough!
We at Pure Flour from Europe offer you our best flours, so that your pizzeria, restaurant or cafe or your home-baked pizza can be the best: this is the flour that will give your dough a perfect texture for that perfect crust. just right to top it with cheese, vegetables or whatever takes your fancy.

Here, we suggest an iconic Margherita pizza, but with a contemporary dough rather than the classic one: the contemporary Neapolitan pizza differs in the type of dough, proofing time and stretching method.

Topped with mozzarella or fior di latte cheese, tomatoes, and basil, the Margherita is a delicious tradition from the streets of Old Napoli, created for a Queen (Margherita) but to be savoured by all.

Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano

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

Pure Flour From Europe — Wed, 20 Oct 2021 16:46:19 +0000

This recipe has been kindly provided by Agugiaro & Figna and 5 Stagioni flour

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

Pure Flour From Europe — Wed, 20 Oct 2021 16:37:17 +0000

This recipe has been kindly provided by Agugiaro & Figna and 5 Stagioni flour

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