{"id":21609,"date":"2023-01-05T12:54:16","date_gmt":"2023-01-05T11:54:16","guid":{"rendered":"https:\/\/woocommerce-587295-4567585.cloudwaysapps.com\/?post_type=product&p=21609"},"modified":"2026-09-18T16:45:20","modified_gmt":"2026-09-18T14:45:20","slug":"farina-per-pizza-tipo-1-molino-vigevano-500g","status":"publish","type":"product","link":"https:\/\/www.saporinostri.it\/en\/farina-per-pizza-tipo-1-molino-vigevano-500g\/","title":{"rendered":"Flour for Pizza "TYPE 1" Molino Vigevano 500g"},"content":{"rendered":"
\n
\n

The characteristics of type 1 pizza flour<\/h2>\n

the flour for Pizza type 1 <\/strong>it is made with type \u201c1\u201d soft wheat flour, vital wheat germ, durum wheat semolina and natural sourdough powder, already perfectly dosed for complete leavening and maturation of the dough.<\/p>\n

The flour for Pizza type 1 <\/strong>it is very simple to use and is ideal for preparing flat pizza and pan pizza, thick and soft or crunchy; it will give you an explosion of unique aromas and flavours, in the name of the tradition of one of the symbolic dishes of Italian cuisine.<\/p>\n<\/div>\n

\n
Average Nutritional Values<\/b><\/div>\n
\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n100g<\/b><\/td>\n<\/tr>\n<\/thead>\n
Energy value<\/b><\/td>\n1,455 kj
\n348 kcal<\/td>\n<\/tr>\n
Fat<\/b>
\nof which: saturated fatty acids<\/b><\/td>\n		1.5 g
\n0.28g<\/td>\n<\/tr>\n
Carbohydrates<\/b>
\nof which: sugars<\/b><\/td>\n		71g
\n1.9g<\/td>\n<\/tr>\n
Fibers<\/b><\/td>\n3 g<\/td>\n<\/tr>\n
Proteins<\/b><\/td>\n12.4g<\/td>\n<\/tr>\n
salt<\/b><\/td>\n0.05g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n

The Molino Vigevano<\/h3>\n
\n

Molino Vigevano<\/strong> 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.<\/p>\n<\/div>\n

How to use type 1 pizza flour<\/h2>\n

Perfect for making pizza by the slice or pan pizza, thick and soft or crispy according to your taste: the presence of pre-measured sourdough starter simplifies the process, ensuring balanced leavening and maturation of the dough even for beginners.<\/p>\n

\n

In this article<\/p>\n