Pizza at il Molino
For our pizza we use only high-quality Italian flour. Only at il Molino you can find the special flour for pizza baking, shipped from Italy. Manufacturer – Molino Caputo – is one of most respective ones in Italy. The company was founded in 1924 and since then has transformed from a small family mill to the worldwide flour exporter. il Molino’s pizzaiolos use the best grade pizza flour – “oo Pizzeria”. It is made from the internal parts of grains, without bran, and contains just a little amount of gluten. The newly-baked pizza of such dough is low-calorie. That is why Italian women are so slim.
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Many pizza recipes extend back over a few hundred years. They have worked their way up from the gourmet and sybarite Lucullus to the invention of the classic "Margarita". At il Molino pizzerias we bake traditional Italian pizza.
True pizzaiolos don’t roll dough out with a rolling pin, but knead it with hands, and then spin it on one finger, just like a plate.
Pizzaiolos at il Molino bake more than 25 kinds of real Italian pizza – from classic Margherita to super popular Mascherare.
Dough that we use for making the genuine pizza has its own secret of preparation. Thanks to it, you will remember the taste of pizza for a long time.