Description
Italian Tradition
The Italian Chef's choice when it comes to flour.
Making homemade pizza requires patience and high-quality ingredients, especially in the crust. The best pizza flours are 00, or "doppio zero," which is the finest ground Italian wheat pasta. Its fluffy, light texture is baby-powder soft and has a low absorption rate, meaning it requires less water than regular all-purpose flour. What do you get? That perfect crispy-on-the-outside yet chewy on the inside pizza crust – the definition of Italian pizza.
This flour is ideal for the preparation of direct kneading dough with short leavening times (up to 8 hours). This is versatile flour that can be used for making thin crust pizza, tray baked pizza, and focaccia bread.
Made in Italy
Size: 1 kg per bag
Ingredients: Soft wheat flour.
Product of Italy
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