Description
This flour is obtained by the mixture of type “00” flours with a good quantity of proteins and gluten and it is ideal for the preparation of pizzas with medium leavening times, even with a high hydration. It allows to achieve a soft and well-workable dough. This flour is excellent in the preparation of biga starters and poolish and it can be mixed with the reground durum wheat semolina.
LEAVENING: 36 hours in the refrigerator.
IDEAL FOR: Neapolitan pizza, pizza on a peel, round pizza, Pugliese focaccia.
