Pizza Leggera joins the Holding Pivetti

Renazzo (FE), 20 may 2026 –Pizza Leggera joins Holding Pivetti S.p.A. This transaction is not merely financial; it also creates a strategic alliance between Molini Pivetti, the Group’s long-standing flour business, and the Emilia-based company specialising in the production of frozen raw dough for the professional pizza sector.
On 30 April, Holding Pivetti S.p.A. acquired a majority stake in the share capital of Pizza Leggera S.r.l.
“This is a very important transaction for our Group’s growth trajectory and is perfectly in line with the strategy we have been pursuing for some time: to increasingly become a comprehensive point of reference for the world of pizza and pizza makers, expanding the range of products and services dedicated to this sector, thereby complementing our long-standing activity in the world of flour with new high-value-added solutions,” said Gianluca Pivetti, Chief Executive Officer of Molini Pivetti S.p.A.
Today’s pizza chefs are no longer merely artisans in the kitchen: they are entrepreneurs who manage multiple outlets, optimise costs and strive for efficiency without compromising on quality. It is within this context that Pizza Leggera has forged its identity: a genuine “outsourced pizza chef assistant”, as its founder Filippo Panini describes it: “In the past, pizza chefs would never have considered entrusting the production of pizza dough balls to a third party. Today, the mindset has changed; the pizza chef, as an entrepreneur, needs to free up time to focus on the strategic aspects of their business: our dough maintains its artisanal quality thanks to a production facility we have specifically designed and organised for this specialised activity.”
In Italy, there are over 130,000 outlets, including sit-down and takeaway pizzerias. Internationally, the growth of chains and organised groups in the sector is creating an increasingly structured demand for product standardisation, consistent quality and operational simplification.

Panini continues: “Pizza Leggera stands out for its extraordinary production flexibility and its ability to develop bespoke products, tailored to the specific needs of its customers. It already produces a wide variety of pizza dough styles and types: from traditional Neapolitan to Roman-style pizza, from pan-baked to skillet pizza, right through to Emilian-style pizza, working with customers to create the most suitable product for every format and context.”
The model is clear: the pizza chef receives a high-quality semi-finished product, saving hours of preparation time and valuable kitchen space, and can focus on culinary creativity and customer relations. Quality remains consistent, regardless of the individual chef’s skill level.
Among the concrete and immediately noticeable benefits of the solutions offered by Pizza Leggera is the guarantee of consistent quality, particularly across different outlets, significantly simplifying operational work in the pizzeria. At the same time, these solutions address a growing challenge in the sector: the difficulty in finding qualified pizza chefs and skilled labour. Thanks to Pizza Leggera’s pre-made dough, managers are able to maintain precise control over operational management and costs.
The partnership between Pizza Leggera and Molini Pivetti has already made its debut at TuttoFood, where the dough mixes were used to make pizzas, alongside professional-grade flours. TuttoFood is a leading international showcase and, for Molini Pivetti, the collaboration with Pizza Leggera represents a further strategic lever to expand its presence in foreign markets, in line with its export strategy which focuses on innovation, certified quality and the promotion of Made in Italy products.
Together with Molini Pivetti, Pizza Leggera will be able to develop a more robust and structured production capacity, whilst retaining the flexibility that sets it apart. The common thread between the two companies is a shared vision that keeps a close eye on market developments, both in Italy and internationally.