Molini Pizzuti Pizza Flour, 5 kg

Costa d’Amalfi Molini Pizzuti Pizza Flour

• Flour for medium/long rising period pizza dough.

• Perfect for making Neapolitan pizza.

• Once baked, the pizza takes on a special golden colour, a distinctive leopard pattern and perfect fluffiness.

• The dough should rise between 8 and 48 hours. The peak of rising is reached after 24 hours.

• Also perfect for bread, muffins, ciabatta, focaccia and other baked goods.