Casillo La Pizza Unica Tipo "0" Pizza Flour - 12.5kg
Casillo La Pizza Zero Unica is a Type “0” soft wheat flour created for same-day doughs, ideal for pizza and focaccia with shorter proving times. Milled using Molino Casillo’s long milling process, it combines strength (W 240) with flexibility (P/L 0.6) to deliver doughs that are smooth to handle, consistent in performance, and ready to support busy services. The result of this flour is light, fragrant bases that hold their quality from prep to plate.
Strength (W): 240
Protein (s.s.): 12%
P/L ratio: 0.6
Absorption: 55%
Stability: 9 minutes
Falling number: 300 s
Short rise (2–4 hours): For kitchens running tight service windows or those without space for extended fermentation.
All-day service: For pizzerias, pubs, and quick-service outlets that require a reliable, same-day dough that produces light, fragrant results.
A range of uses: ideal for all styles of pizza, focaccia and more: tall, light, fluffy, or crispy.
Consistency you can trust: Molino Casillo’s sixty years of milling expertise ensure uniform results, critical for portion control and predictable margins.
Quality with value: Smart Card Zero Unica allows operators to serve pizza and focaccia with authentic Italian character while controlling costs and maximising profitability.
Ingredients: Fortified WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy and Mustard.
About Casillo
Born on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.
Since he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.
From this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.
After his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.
Buy Casillo La Pizza Unica Tipo "0" Pizza Flour - 12.5kg at Ratton Pantry.
