La pizzaNapoli Antica

Type "0" soft wheat flour is ideal for the production of Neapolitan pizza with direct leavening for up to 6 hours at room temperature (20-25 ° C) and can be left to mature in the cell at 4 ° C for up to 24 hours. . Obtained from the whole-body grinding of the grain of wheat, without the addition of gluten and chemical additives, it is enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, as well as to bring back to life the ancient flavors of the wheat.