Costa d’Amalfi “0” Pizza Flour – Molini Pizzuti

Developed by our technicians in collaboration with well known neapolitan pizzaioli, Costa D’Amalfi is the ideal flour for medium/long leavening dough. Its high quality protein content and long stability guarantee an high performance during the kneading process. After cooking, the pizza will develop a golden cornicione with and excellent development. 

The dough needs to leaven between 24 and 48 hours, at a temperature of 25° C approx. The maturation peak is reached at 36 hours.