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Flour for pizza Costa d'Amalfi Molini Pizzuti 5 kg

Medium / long leavening
flour for pizza
is ideal for making medium or long leavening doughs. After cooking, the dough has a golden color, a marked alveolation and an excellent development of the cornice. The dough needs to rise between 8 and 48 hours at a temperature of approx. 25 ° C. The peak of ripeness is reached after 24 hours.