La pizzaO' sole mio - Molini Ambrosio

Type "1" soft wheat flour is 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 a cell at 4 ° C up to 48 hours. Obtained from the whole-body grinding of the wheat grain, without the addition of gluten and chemical additives, it is strongly enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also the complexity of flavors necessary to support gourmet pizza preparations. The right amount and elasticity of gluten makes it ideal for the production of Neapolitan pizza, on the shovel and in the pan.