Molino Vigevano Pan Pizza Flour 500g



Leavening: Long
Bakery: W 350

  • It is ideal for medium and long leavening from 10 to 12 hours at room temperature.
  • Also suitable for highly hydrating doughs.
  • This flour is ideal for making pan pizza in any type of oven, even electric.
  • 100% natural, without additives and preservatives.

Download the technical sheet of the product Flour for Neapolitan Pizza Vesuvio Molino Vigevano

Most Recent Batch Expiry: 30/09/2025 L.23271

In stock

Molino Vigevano Pan Pizza Flour 500g
Molino Vigevano Pan Pizza Flour 500g 2,99 2,78
To receive the product by 30 November 2023 place your order within 04 hours and 22 minutes
Only 17 available!
Safe Checkout

Often bought together

Molino Vigevano Pan Pizza Flour 500g + Caputo Dry Yeast + Blue Sheet Pizza Pan 40x30cm Emili Teglie
Price for all three: 17,37

Flour Pizza in baking tin of the Molino Vigevano it is made with Type "0" soft wheat flour and vital wheat germ designed for the perfect creation of light and alveolated doughs, giving volume and flavor to kitchen creations. The Pizza in the Pan flour is very simple to use even with 70/80% hydration, it is ideal for preparing pizza in the pan, with a high and soft crust; it will give you an explosion of unique aromas and taste, in the name of the tradition of one of the symbolic dishes of Italian cuisine.

Molino Vigevano's Pizza in Pan flour is the ideal product for those who want to make pan pizza and Roman-style pizza in peel with simplicity. You will always obtain a honeycombed, soft and perfectly golden crust with any type of oven. It is ideal for medium and long leavening periods from 6 to 12 hours at room temperature; it can be matured for 24 or 48 hours in a refrigeration cell at 4°C.

Ingredients: Type "0" soft wheat flour

Without the addition of additives

Produced in a factory that processes eggs, peanuts, soy, milk, hazelnuts, walnuts, pistachios, almonds, sesame, lupins, mustard and therefore the product may contain them.

It is advisable to store the flour in a cool and dry environment, at a temperature of 18 ° / 20 ° C and maximum humidity of the 45%, to guarantee a perfect yield during use. Incorrect storage can compromise its use during processing.

Average Nutritional Values
Energy value 1,554 kj
366 kcal
of which: saturated fatty acids
0.2 g
of which: sugars
1.7 g
Fibers 1.8g
Proteins 14.5 g
salt 0.01g

Type of flour

W 350



The Molino Vigevano

Molino Vigevano was born in 1936, in the province of Pavia in Lombardy, a land rich in milling tradition. The founders of Molino Vigevano brought tradition, knowledge and passion to the heart of Lomellina, still preserving intact those atavistic values, born from the completely rural matrix of white art.

Recipes with this product

Manlio Di Paola


The Brezel is a type of bread very popular among populations of Teutonic origin, and therefore widespread especially in Germany.

Keep reading "

Additional information

Weight 0.535 kg
Dimensions 14 × 10 × 6 cm

500 g

Type of flour




Shelf Life

12 months


W 350




Molino Vigevano


There are no recensioni yet.

Only logged in customers who have purchased this product may leave a review.