Norcina Pizza with Montioni EVO Oil

N o r c i n a P i z z a w i t h M o n t i o n i E V O O i l

May 5, 2025

✦

Between Kitchen and Cellar

The Norcina Pizza is one of those recipes that tells the story of Umbria from the very first bite:
few ingredients, bold flavors, and a tradition that feels like home.

In this version, our unmistakable touch lies in the dough: we’ve added our Montioni Extra Virgin Olive Oil directly into the base to make it even more fragrant, soft, and flavorful.

The result? A rustic and creamy pizza, perfectly balanced between intensity and smoothness.
Best enjoyed straight out of the oven, perhaps with a glass of our Montefalco Rosso DOC.

INGREDIENTS:

320 g “00” flour
250 ml sparkling water
125 g (1 cube) brewer’s yeast
30 g Montioni Extra Virgin Olive Oil
10 g salt
1 pinch sugar

NORCINA SEASONING:

The Norcina Pizza is one of those recipes that tells the story of Umbria from the very first bite: few ingredients, bold flavors, and a tradition that feels like home.

In this version, our unmistakable touch lies in the dough: we’ve added our Montioni Extra Virgin Olive Oil directly into the base to make it even more fragrant, soft, and flavorful.

The result? A rustic and creamy pizza, perfectly balanced between intensity and smoothness. Best enjoyed straight out of the oven, perhaps with a glass of our Montefalco Rosso DOC.

INGREDIENTS:

320 g “00” flour
250 ml sparkling water
125 g (1 cube) brewer’s yeast
30 g Montioni Extra Virgin Olive Oil
10 g salt
1 pinch sugar

METHOD:

1. Warm the sparkling water in a saucepan.

2. Melt the brewer’s yeast on a plate with a little of the previously heated sparkling water, adding a pinch of sugar to activate the leavening.

3. Put half of the flour into a bowl, add the sparkling water and mix, then add the melted yeast and mix everything well.

4. Add the Montioni Extra Virgin Olive Oil and the remaining flour and mix everything until you get a soft dough.

5. Add the salt and knead the dough by hand on a pastry board, folding it over itself several times.

METHOD:

1. Warm the sparkling water in a saucepan.

2. Melt the brewer’s yeast on a plate with a little of the previously heated sparkling water, adding a pinch of sugar to activate the leavening.

3. Put half of the flour into a bowl, add the sparkling water and mix, then add the melted yeast and mix everything well.

4. Add the Montioni Extra Virgin Olive Oil and the remaining flour and mix everything until you get a soft dough.

5. Add the salt and knead the dough by hand on a pastry board, folding it over itself several times.

6. Leave the dough to rise in a bowl, covered with cling film, for 1 hour and a half / 2 hours until the dough has doubled in size (see difference in photo).

7. Roll out the dough on the board with the help of a rolling pin, then place on a round baking tray with 28-cm diameter, previously greased with olive oil, and leave to rest for about 10 minutes to restart the leavening.

8. In the meantime, prepare the ingredients for the dressing, then cut the mozzarella into cubes and crumble the sausage.

9. Finish rolling out the dough by hand on the baking tray, then season with mushrooms, sausage and a drizzle of Montioni EVO oil to taste, then bake in the oven (previously heated to 250°) static or “pizza mode” for about 5 minutes.

10. After 5 minutes, take the pizza out of the oven, add the diced mozzarella and bake again for another 7 minutes until the pizza is cooked.

6. Leave the dough to rise in a bowl, covered with cling film, for 1 hour and a half / 2 hours until the dough has doubled in size (see difference in photo).

8. In the meantime, prepare the ingredients for the dressing, then cut the mozzarella into cubes and crumble the sausage.

10. After 5 minutes, take the pizza out of the oven, add the diced mozzarella and bake again for another 7 minutes until the pizza is cooked.

Here’s the final result:

The Norcina pizza, with its typical Umbrian flavors such as mushrooms and sausage, pairs perfectly with a good glass of our Montioni Montefalco Rosso DOC

Here’s the perfect way to celebrate an evening with friends or a casual dinner full of flavor. The Pizza Norcina with Montioni extra virgin olive oil is more than just a recipe—it’s a little journey through the tastes of Umbria.

Try it, savor it… and make it again!

Here’s the final result:

The Norcina pizza, with its typical Umbrian flavors such as mushrooms and sausage, pairs perfectly with a good glass of our Montioni Montefalco Rosso DOC

Try it, savor it… and make it again!