La pizzaRegina - Molini Ambrosio

Soft wheat flour type "00" ideal for the production of direct leavened pizza from 6 hours to 12 hours at room temperature (20-25 ° C) and can be left to mature in cell at 4 ° C for up to 48 hours . Obtained from the traditional grinding of the grain of wheat, without adding gluten and chemical additives, it is characterized by high flexibility of use. The right amount and elasticity of the gluten contained in the flour makes it ideal for the production of all types of pizza: Neapolitan, on the shovel and in the pan.