Molini Pizzuti Farina Pizza Vesuvio (Manitoba) Italian Flour Tipo "0" - 25kg
Soft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a temp...
View full detailsSoft wheat flour type “0”, for higher hydration dough that requires long rising period. The dough needs to rise between 24 and 72 hours, at a temp...
View full detailsSoft wheat flour type “0” for medium-short period dough, ideal to make a light and digestible pizza. The dough needs to rise between and hours 6 a...
View full detailsMolini Pizzuti Gourmet Pizza Line Blue Bag GOLD is a type “0” flour ideal with medium leavening doughs. The pizza after cooking will have a golden...
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