Pizza Flour

Pizza Flour 

There are 6 products.

Pizzeria flour "Napoletan Tradition" is a type of flour that allows the preparation of pizza for a short leavening, suitable for take-away and cut pizzas. This type of flour allows to make thin and crunchy pizzas. The dough obtained with this flour needs to rise from 2 to 4 hours at a temperature of about 25 ° C. Packages: Cardboard bag by 25Kg

21,25 €

Pulcinella pizza flour is obtained from the mixture of grains that give the pizza tenacity, fragrance and taste according to tradition. Ideal flour to make a pizza with a thickness not too thick and quite soft, particularly suitable for baking in the oven. Yeast: 4 to 6 hours, at about 25 ° C Packs: 25kg paper bag

19,10 €

"Costa d'Amalfi" pizza flour has excellent craftiness features developed with the suggestions of pizzaiolo masters. After cooking the dough has a golden color and a good development of the cornice. Digestible and taste typical of true Neapolitan pizza. Yeast: 5 to 7 hours, at about 25 ° C Packs: 25kg and 10kg paper bag

25,50 €

"Vesuvio" pizza flour is ideal for preparing a high quality pizza, very soft, fragrant and easily digestible. Particularly suitable for staple-cooking operations: buns stored in refrigerated cells for several days before being used. Yeast: 8 to 12 hours, at about 25 ° C Packs: 25kg paper bag

29,50 €

Pizzeria's integral flour retains the natural properties of vegetable fibers, proteins and mineral salts found in grain. Packs: 10Kg  paper bag

12,50 €

Re-milled semolina flour is obtained by mixing the best hard grains. The quality and quantity of proteins present in the regrind allow a greater absorption of water by increasing the workability of the dough. It is recommended alone or mixed with flour in the preparation of baked products to enhance its rusticity and flavor. Packs: 25kg paper bag

38,00 €
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