Developed by Molini Pizzuti technicians based on feedback from Neapolitan master pizza chefs, Costa D'Amalfi flour is ideal for making medium/long leavening dough. The quality of the proteins and the long stability guarantee excellent performance in the kneading phase. After cooking, the dough has a golden color, a marked alveolation and an excellent development of the crust. The dough needs to rise between 24 and 48 hours at a temperature of approximately 25°C. The peak of maturation is reached after 36 hours.
Try using this flour with our Classic Pizza Dough recipe.
Flour type: Type "0" Soft Wheat Flour
Strength (W): 300
P/L: 0.65
Water absorption: 57.0
Stability: 14′ Min
Net weight: 5Kg/10Kg
Country of origin: Italy
