Farina Pizza in Teglia Molino Vigevano 500g

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.