Molini Pizzuti Flour: The Dough Behind Our Pizza
Our pizza dough starts with flour from Molini Pizzuti, an Italian mill. Here is what is in the flour, how we make the dough, and where to taste it in Amsterdam.
Who is Molini Pizzuti?
Molini Pizzuti is a flour mill founded in 1953, based in Bellizzi, in the province of Salerno in Campania. For Mangia, Molini Pizzuti developed a blend of flours that we use with dry sourdough.
Mangia's events page announced a two-day Pizza Napoletana Masterclass at Mangia Pizza Amsterdam on 29 to 30 January 2024, with academy@molinipizzuti.it as the contact for the workshop.
Our flour: Tonda Contemporanea
On our ingredients page, our Molini Pizzuti flour is Tonda Contemporanea, a blend of:
- Type "0" flour
- Rye sourdough
- Wholemeal Carosella wheat, an ancient soft wheat from the Cilento, in Campania
In the words of our ingredients page: "A blend designed for contemporary pizza and chosen for the structure and character it gives to our dough."
How we make our dough
From the Mangia menu:
- We use the blend of flours developed for us by Molini Pizzuti, with dry sourdough.
- The dough ferments for an initial 24 hours.
- Then we let it rest for another 36 to 48 hours.
In total, that is 60 to 72 hours of fermentation and rest.
The engineer's dough
Antonio Cavoto, the pizzaiolo behind Mangia and #41 in The Best Pizza 2026, has a degree in civil engineering. In his words: "I actually never abandoned my studies in mathematics applied to construction, today I find myself applying those concepts in the quest to create the perfect pizza dough."
Where to taste it
The menus at these Mangia places describe this dough:
- Mangia Pizza & Wine, Vijzelgracht 33, Amsterdam Centrum
- Mangia, Amstelveenseweg 63 and 65, Amsterdam Zuid
For a pizza with no cheese, order the Marinara: San Marzano tomato sauce, oregano and garlic oil.
The three Italian basics
- Flour: Tonda Contemporanea from Molini Pizzuti
- Tomato: San Marzano DOP from Nolano
- Mozzarella: fior di latte from Sorì
Frequently asked questions
What flour does Mangia use for pizza?
A blend of flours from Molini Pizzuti. On our ingredients page: Tonda Contemporanea, with type "0" flour, rye sourdough and wholemeal Carosella wheat.
How long does your pizza dough ferment?
An initial 24 hours, followed by another 36 to 48 hours of rest.
Where is Molini Pizzuti based?
In Bellizzi, in the province of Salerno, Campania. The mill was founded in 1953.
Book a table
Book a table at Mangia on the Vijzelgracht or the Amstelveenseweg.
