MEDIUM/LONG RISING PERIOD
Suitable for direct and indirect doughs with maturations between 24 and 48 hours. Its extensibility makes it suitable for pizzas with a well pronounced and light crust. Al...
MEDIUM-LONG RISING PERIOD
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...
100% ITALIAN DURUM WHEAT
Molini Pizzuti Durum Wheat Semolina is a premium re-milled semolina crafted from 100% Italian durum wheat. Finely ground and naturally golden in colour, it produces dough w...
100% ITALIAN FLOUR
Molini Pizzuti Farina Tipo "00" is a soft wheat flour suited to all the classic recipes of Italian home baking: cakes, biscuits, fresh egg pasta, rustic pies, focaccia and pizza....
80% EASY HYDRATION
The ideal blend of flours for “pizza in pala”, traditional pizza cooked on a peel. At the base a strong flour, the type "0" soft wheat flour that goes well with the "Senatore Cap...
100% ITALIAN FLOUR
Molini Pizzuti Pizza Flour is a soft wheat type "0" flour, ideal for preparing homemade pizza according to the old Italian tradition. The accurate balance between strength and pr...
100% ITALIAN FLOUR
Molini Pizzuti Preparato per Pasta is a carefully balanced blend of soft wheat flour and durum wheat semolina, crafted specifically for making fresh homemade pasta, with or witho...
MEDIUM/LONG RISING PERIOD
Ideal for direct doughs, with maturations between 12 and 24 hours. Its extensibility gives it considerable versatility, making it perfect both for contemporary pizzas with...
MEDIUM-SHORT RISING PERIOD
Ideal for the preparation of medium/short leavening doughs. Pulcinella is a medium strength type "0" flour which allows you to obtain a final product with a medium al...
80% EASY HYDRATION
For a soft pizza with a crispy outer crust, Teglia is the most suitable flour blend. It is a mix between type “0” soft wheat flour and whole-milled “Gentil Rosso” soft wheat flou...
70% HYDRATION EASY
A blend of flours specially designed for the classic round pizza, called “tonda” in italian. A type “0” soft wheat flour, aromatic and nutritious, is combined with “Carosella” wh...
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