PIZZA LEGGERA

Your professional dough partner.

We are you

We are an Italian artisan production facility specialising in professional frozen raw pizza doughs.

Every day, our master pizza makers combine artisan expertise, research, process control and structured production capabilities to deliver reliable, consistent and customised doughs.

Artisan processes. Professional volumes.

OUR DOUGHS

HISTORICAL

Doughs that tell the story of pizza’s origins and traditions, embodying the experience and artisan expertise that have always defined Pizza Leggera. Created for the iconic recipes of Italian tradition, from Neapolitan pizza to the great street-food classics.

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TRADITIONAL

A range of doughs designed to interpret the main styles of Italian pizza: from classic to contemporary, from Roman-style pizza to tray-baked pizza. Versatile solutions developed to meet the different needs of professional foodservice.

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ALTERNATIVE

Doughs designed to broaden your offering and create new taste experiences, with wholemeal, multigrain, speciality and customisable recipes developed to suit different menu concepts and requirements.

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NAPOLI STG

DOUGH

The ideal dough for authentic Neapolitan pizza, made according to the centuries-old Neapolitan tradition using just four ingredients: flour, water, yeast and salt, resulting in a soft and highly digestible dough.

NAPOLI STG

MONTANARA DOUGH

The ideal dough for traditional Neapolitan fried montanara, as well as panzerotti and pucce. Soft, light and well-structured, it ensures a dry, light fry and gives the finished products a delicate texture and pleasant lightness, enhancing their flavour and aroma.

CORNICE

DOUGH

The ideal dough for contemporary pizza with a high, well-aerated crust, as well as classic Italian pizza. Particularly suitable for pairings with selected ingredients and toppings added after baking, including gourmet creations. Made with biga and matured for at least 24 hours, it develops excellent aroma and digestibility.

LIGHT

DOUGH

A highly digestible dough, ideal for classic Italian pizza, Roman-style pizza and half-metre pizza.
Thanks to an exclusive certified maturation process, one of the longest in the world — up to 18 days — the dough develops greater digestibility and is more easily assimilated by the body. Made with a poolish pre-ferment, it combines selected soft wheat flours enriched with fresh wheat germ and durum wheat semolina to deliver flavour, lightness and quality.

CRISPY

DOUGH

A dough designed for thin and crispy pizza, such as traditional Emilian-style pizza. Ideal for rolling out with a rolling pin or dough-forming machine, it is also recommended for making fornarina-style flatbread.

TEGAMINO

DOUGH

A Piedmontese-style dough for traditional pan-baked pizza, characterised by a double proving process that creates a pleasant balance between crispness and softness. Suitable for baking in conventional ovens, it provides an excellent base for rich and varied toppings.

PAN

DOUGH

The perfect dough for classic 30 × 40 cm tray-baked pizza, with a crispy base and a soft, airy crumb that melts in the mouth.

WHOLEMEAL

DOUGH

Rich in vitamins and minerals, this dough is made with wholemeal flour and coarse bran flakes, giving it an authentic, rustic flavour reminiscent of traditional recipes.

MULTIGRAIN

DOUGH

Made with a base of soft wheat flour enriched with wholemeal flour and other cereal flours, including rye and barley, as well as sunflower and flax seeds. The combination of grains and seeds gives the pizza a particularly rustic, rich and pleasant flavour, together with valuable nutritional properties.

BLACK

DOUGH

This vegetable-charcoal dough stands out for its distinctive dark colour and high, crispy, well-aerated crust.
Ideal for gourmet creations and striking presentations, it gives pizza an original and surprising appearance, turning it into a memorable experience.

KETOGENIC

DOUGH

Keto dough is designed for those looking for a lower-carbohydrate pizza without compromising on taste.
With just 5 g of carbohydrates in the dough, it is a suitable alternative for ketogenic or low-carb diets. Rich in fibre and protein, it combines nutritional benefits with great taste. It is designed for athletes and anyone following a low-carbohydrate diet.

CUSTOMIZED

DOUGH

Working alongside our expert master pizza makers, we develop exclusive, customised doughs designed to meet the specific needs of each professional. In our laboratories, we use highly specialized processing techniques, including:
> Sourdough starter
> Poolish
> Biga
> Autolyse
> Long maturation times
> Organic certification

NAPOLI STG DOUGH

250 g and 280 g dough balls

CORNICE DOUGH

The ideal dough for contemporary pizza with a high, well-aerated crust, as well as classic Italian pizza. Particularly suitable for pairings with selected ingredients and toppings added after baking, including gourmet creations.
Made with biga and matured for at least 24 hours, it develops excellent aroma and digestibility.

250 g, 280 g and 300 g dough balls

WHOLEMEAL DOUGH

Rich in vitamins and minerals, this dough is made with wholemeal flour and coarse bran flakes, giving it an authentic, rustic flavour reminiscent of traditional recipes.

Pallina da 110g

PIZZA LEGGERA

Your professional dough partner.

We are you

OUR DOUGHS

NAPOLI STG

DOUGH

NAPOLI STG

MONTANARA DOUGH

CORNICE

DOUGH

LIGHT

DOUGH

CRISPY

DOUGH

TEGAMINO

DOUGH

PAN

DOUGH

WHOLEMEAL

DOUGH

MULTIGRAIN

DOUGH

BLACK

DOUGH

KETOGENIC

DOUGH

CUSTOMIZED

DOUGH

NEWS

Pizza Leggera at TuttoFood 2026

Pizza Leggera Lab

Pizza Leggera Lab: the artisan pizza revolution

Head office:

Factory shop: