AMOR DI PIZZA

VIOLA

€ 1,50

Soft wheat flour Italian type "00" Recommended for the preparation of dough with the old-dough method and with the sponge and dough method. It is advisable in both cases for the dough balls to be placed in the fridge at 2-4°C for proofing for at least 24-48 hours. ​​​​​​​Well-balanced flour with good absorption and excellent extensibility of the dough. Cereal used Blend of Italian and European GMOfree soft wheat.

NAPOLI

€ 8,00

Soft wheat flour Italian type "00" Classic pizzas, traditional Neapolitan pizza, pan-baked pizzas, pizzas ‘by the slice’ and soft focaccias Preparation of dough with the straight dough method and rising times of 6-8 hours at room temperature It allows the formation of a smooth, homogeneous dough in a short time. Finished product with intense aroma. Extensible and easily workable dough. ​​​​​​​Recommended for daily work. ​​​​​​​Cereal used Blend of Italian and European GMO free soft wheat varieties.

24h

€ 1,50

Soft wheat flour Italian type "00" Tasty and light pizzas ‘on the plate’ Recommended for the preparation of dough with the old-dough method and with the sponge and dough method, with balls placed in the fridge at 2-4°C for proofing for 24-48 hours. For even more digestible pizzas, the dough balls can be kept in the fridge for 48-56 hours. Excellent dough texture during storage at low temperatures. High-protein flour characterised by high absorption capacity and good gluten content. ​​​​​​​It allows extremely tasty pizzas to be obtained with high, golden edges.​​​​​​​   ​​​​​​​Cereal used Blend of European and Canadian GMO free soft wheat