Pay in 4 interest-free payments of $6.25 Learn more
Ships within 48 hours · Estimated delivery Aug 7 - Aug 12
as well as roman-style pizza in teglia and pizza in pala
0 plus is specifically crafted for high temperature pizza ovens and is ideal for medium to long fermentation times
enhancing its complexity
sticky dough
crystal-clear pour and gentle floral sweetness with a light vanilla note
Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) cutter as well as roman-style pizzaManitoba is Molini Pizzutis strong Type 0 soft wheat flour, milled from a careful selection of wheat. Its high gluten content supports intensive mixing and regular, generous leaveningexactly what you want for long fermentation schedules and rich doughs. Manitobas high strength and protein quality deliver stability during kneading and fermentation, so dough stays elastic and gassy, opening wide without tearing and baking with a lofty, even crumb.