The authentic Neapolitan pizza recipe meets Grillo Flour, for a simple and delicious result even at home.

Have fun and transform our Margherita pizza proposal into your favorite version of pizza, adding the toppings that best suit your tastes!

  • Difficulty: Medium – easy
  • Doses for: 2-3 medium-sized pizzas


  • 00 flour 300 g
  • Cricket flour 45 g
  • Water 220 ml
  • Yeast 4 g
  • Salt 5 g
  • Sugar 3 g

Mix the wheat flour and cricket flour evenly, then Add to cart also salt and sugar, continuing to mix.

Add to cart about half of the cold water, incorporate the yeast and knead until you obtain a rough dough. Add to cartthe other half of the water in 2-3 batches until a homogeneous dough is obtained.

Place the dough in a closed container and let it rise for 6-8 hours at room temperature, or up to 18-24 hours in the refrigerator.

About 2 hours before putting the pizzas in the oven, shape the dough: divide it into 2-3 equal parts and shape them into balls, which you will leave to rest covered for another 2 hours.

Turn on the oven at 250°C by placing an upside-down baking tray on the highest shelf and start rolling out the dough.

With your fingers, push the air trapped in the ball of dough from the inside out, developing the cornice. Place the rolled out pizza on a sheet of baking paper, season it and finally cook it at 250°C for 3 minutes on the lowest shelf and another 3 minutes on the highest shelf.

Enjoy your meal!

Recipe by

Davide Rizzoli
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