La pizzaSofia - Molini Ambrosio

Soft wheat flour type "00" ideal for the production of Neapolitan pizza with direct leavening up to 6 hours at room temperature (20-25 ° C) and it can be left to mature in the cell at 4 ° C for up to 24 hours. Obtained from the traditional grinding of the grain of wheat, without the addition of gluten and chemical additives, it is the true flour of the Neapolitan tradition developed over the last century. Characterized by simplicity of use, without losing the healthiness of the product. Pizza will always be characterized by its high lightness and digestibility.