Molino Sima is a brand of Giulio Bellini Cooperative supply chain.


Ingredients for 4 people
  • gr. 500 white flour 
  • gr. 25 brewer yeast 
  • gr. 10 salt 
  • gr. 15 extra virgin olive oil
  • gr. 300 water (minimum)


  • gr. 300 tomato sauce 
  • gr. 150 mozzarella 
  • oregano and basil
  • extra virgin olive oil


  • Dissolve the yeast in 100 gr. of warm water.
  • Place the white flour, dissolved yeast and olive oil in the mixer or in a bowl and start kneading. Add the salt and water until the dough is soft, elastic and not sticky.
  • Transfer the dough onto a floured pastry board and knead it a little more with your hands.
  • Shape the dough until you obtain a ball. Then cut a cross, cover with a napkin and let rise at room temperature (approximately 20°C).  It will be doubled in volume after about 30 minutes.
Pizza with thin and crunchy dough: deflate the dough by a rolling pin (the dough should remain thin); place it in a baking pan (previously greased with oil); rest the dough in the pan for about another 15 minutes.
Pizza with tall and soft dough: deflate the dough by a rolling pin and place it in a baking pan (previously greased with oil); cover the dough with a kitchen towel and leave to rise for approximately 25/30 minutes at room temperature (approximately 20°C).


Once the dough will be doubled in volume:
  • Spread the tomato sauce on the pizza and then cover it with mozzarella, torn into pieces, a sprinkling of oregano, a drizzle of olive oil, a couple leaves of fresh basil.
  • Bake pizza in a preheated oven at 220° C (it should be placed halfway through the oven) for about 20 minutes.
  • You can dress pizza with one or more of the following ingredients: olives, artichokes, mushrooms, anchovies, onion, peppers, ham, frankfurters, sausage, spicy salami, etc...

What kind of flour shall I use?

We recommend a special flour designed and produced specifically for kneading and cooking pizza: italian organic soft wheat. It’s available for domestic and professional use (in 5kg bags).

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