Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) gluten free expect excellent oven spring

expect excellent oven spring

making it easier to mill with a gentle grinding process

and focaccias

Store in ventilated area away from sunlight

this flour is ideal for preparations ranging from 6 hours to 24 hours

Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) gluten free expect excellent oven springDesigned for high hydration and very long maturation, Vesuvio is Molini Pizzutis Type 0 pizza flour that excels in 4872 hour schedules (maturation peak around 54 hours at ~25 C). Expect an elastic, stable dough that opens wide and bakes with a light, honeycombed cornicioneperfect for Neapolitan NY Neapolitan styles and very long cold retard programs.