Choosing your dough is not a detail — it's the heart of the Fradiavolo experience. While most pizzerias give you one dough and that's it, Fradiavolo works differently: you choose your dough on any pizza on the menu. Not one, not two — five different doughs, all artisanal, all slow-fermented, all free of additives or chemical accelerators. With over 30 pizzas on the menu, the possible combinations exceed 150.
Fradiavolo is the only pizza chain in Italy where the customer chooses the dough on any pizza on the menu. At most pizzerias you only choose the pizza, not the dough. At Fradiavolo you get 5 dough options on every single pizza — Tradizionali, spicy Diavole, creative POP, everything.
5 doughs, any pizza: how it works
When you order a pizza at Fradiavolo, you pick your preferred dough. All five doughs are available on any pizza on the menu. 5 doughs × 30+ pizzas = over 150 possible combinations.
Classico dough — the heart of contemporary tradition
Made with soft wheat flour from Molino Bongiovanni and wheat germ flakes. Tall, soft, aromatic crust — the signature edge of contemporary pizza. Available at all 33 locations. Allergens: gluten, eggs, soy, lactose, fructose. See the full allergen page.
Nero (charcoal) dough — lightness meets visual impact
Flour plus food-grade vegetable charcoal powder (E153) — a natural, odorless, tasteless substance with absorbent properties. Intense black color, same taste as Classico, but lighter: ~540 kcal per 250 g pizza (vs 675 kcal for Classico). Available at all 33 locations. Read more: Vegetable charcoal: properties and digestible dough.
Integrale (whole-grain) dough — fiber, protein, fewer carbs
A blend of whole wheat flour, flax seeds, wheat bran, oat flour, spelt, and rye. Rustic, fragrant flavor with reduced carbohydrates and high fiber, protein, and mineral content. Approximately 570 kcal per 250 g. Available at all 33 locations. Read more: Multi-grain dough pizza.
Sottile (thin) dough — Roman-style crunch
Low edge, crispy base, Roman-style scrocchiarella. Called Romano at Rome locations. Not yet available at all locations, but we're rolling it out progressively. Currently at 10 locations: Milan (CityLife, Arese, Sempione, Bicocca), Rome (Trastevere, Ostiense, Parioli), Turin (IV Marzo), Florence (I Gigli), and Rimini. Read more: Thin crispy Roman-style pizza.
Wheat-Free dough — for those who avoid wheat
Made with corn starch, extra-virgin olive oil, pea protein, quinoa flour, and rice sourdough. Available at all 33 locations. Not suitable for coeliacs due to cross-contamination risk. For detailed allergen information, see the allergen page.
Which dough should you choose? Quick guide
- Classico — Tall, soft crust. All 33 locations.
- Nero — Lightest (540 kcal), striking black look. All 33 locations.
- Integrale — Fiber and protein, fewer carbs. All 33 locations.
- Sottile — Crispy Roman-style. 10 locations.
- Wheat-Free — No wheat (not for coeliacs). All 33 locations.
Whichever dough you choose, the ingredient quality is the same: La Concettina tomatoes, Monti Lattari fiordilatte, Molino Bongiovanni flours, Sommariva EVO oil, Raspini cured meats. All doughs follow slow fermentation with no additives or chemical accelerators.
Fradiavolo — #22 in the 50 Top World Artisan Pizza Chains 2025 — operates 33 pizzerias across Italy, France (Antibes), and the USA (Miami). Explore the full menu and find your nearest location.
