Loulis Mills celebrates International Italian Cuisine Day!

With the finest flours for the most delicious Italian pizza that will delight your customers!

Italian cuisine, renowned for its unique recipes since the 4th century BC and influenced by Ancient Rome, Ancient Greece, and Byzantium, is today arguably the most popular cuisine worldwide.

Its hallmark is simplicity: Italian chefs focus on the quality of ingredients and avoid unnecessary complexities. Italians believe that authentic Italian recipes cannot be fully replicated outside Italy due to the difficulty of sourcing local Mediterranean ingredients.

To preserve the tradition of classic Italian pizza, Italian professional chefs established International Italian Cuisine Day, celebrated every year on January 17th. The date is linked to the feast of Saint Anthony, considered the patron saint of butchers and charcutiers.

At Loulis Mills, we honor this day with premium pizza flours and recipes designed to inspire you and delight your customers. Starting with our new flour range, we guarantee high performance and quality results. Through extensive research and collaborations with over 25 specialized partners, we introduce three new flours ideal for authentic Italian pizza dough: TIPO OO Classico, TIPO 01 Rustico Stone-Milled, and Pizza Spolvero.

TIPO OO Classico ensures consistent production, cost efficiency, and ease of use. The dough, made from luxury soft wheat, is elastic and resilient, suitable for recipes requiring sourdough, and can be baked in both wood-fired and conventional ovens.

For a pepperoni pizza using TIPO OO Classico, the ingredients are:

• 2000 g TIPO OO Classico flour
• 40 g salt
• 7 g yeast
• 1300 g water
• 40 g olive oil

For the topping: tomato sauce, pepperoni, fresh mozzarella, and cherry tomatoes.

Preparation:

1. Place flour, water, and olive oil in a mixer and knead on low speed for 1–2 minutes until a uniform dough forms.
2. Rest for 30 minutes (autolyse), then add yeast and salt, kneading for 6–8 minutes on initial speed.
3. Rest dough for 45–60 minutes, then divide into 270–300 g pieces, shape into rounds, and refrigerate covered at 2–4°C for 12–72 hours.
4. Use Spolvero flour to shape the pizza rounds, add toppings, and bake at 300–350°C for 3–5 minutes until golden.

TIPO 01 Rustico Stone-Milled is another luxury flour, known for excellent water absorption and slow fermentation, up to 120 hours. For a Rustico pizza with pesto and mozzarella:

• 2000 g TIPO 01 Stone-Milled flour
• 40 g salt
• 7 g yeast
• 1300 g water
• 40 g olive oil

For the topping: Tomato sauce, fresh mozzarella, prosciutto and basil pesto. 

Preparation:

1. Place the flour, water, and olive oil in the mixer bowl and knead on low speed for 1–2 minutes until a smooth, uniform dough forms. Let the dough rest for 30 minutes to allow autolyse.
2. After 30 minutes, add the yeast and salt, and knead in the mixer for 6–8 minutes on low speed.
3. Let the dough rest for 45–60 minutes, then divide it into portions of 270–300 g each, shaping them into rounds.
4. Place the dough rounds, covered, in the refrigerator at 2–4°C for 12–72 hours.
5. To shape the dough, use Spolvero flour (explained below) and form it into round pizza bases.
6. Add the suggested toppings and bake at 300–350°C for 3–5 minutes until golden and evenly cooked. Excellent results are achieved.

Finally, it’s time to highlight Pizza Spolvero, made with finely milled hard wheat flour. In this case, professionals benefit from the ease of handling the dough and its special formulation, which helps both in stretching and baking the pizza. Additionally, this type of flour is ideal for dusting the work surface and ensures excellent appearance and flavor in the finished product.

At Loulis Mills, for seven generations, we have always supported professionals in the industry, focusing on continuous education, development, and updates. Sign up for our newsletter here to be the first to receive useful articles, industry news, and information on recipes and products that interest you!