La pizzaCaprese - Molini Ambrosio

Type “0” 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 matured 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 enriched with micronized bran and wheat germ, to bring the right content of fiber, vitamins and antioxidant oils, and also to bring the ancient flavors of wheat life back. The right amount and elasticity of gluten makes it ideal for the production of Neapolitan pizza, on the shovel and in the pan.