The ideal flour blend for peel pizza combines a selection of high quality ingredients to achieve exceptional results. At the base of this mixture is a strong type "0" soft wheat flour, which pairs perfectly with the "Senatore Cappelli" durum wheat semolina. This ancient grain, rich in micronutrients, evokes the authentic fragrances of the past. The presence of rice flour facilitates the absorption of large quantities of water, allowing the creation of a highly hydrated dough, which translates into a light pizza with a crunchy crust. Soy flour contributes to characterizing the aroma and stabilizing the structure of the dough. Finally, the dried wheat sourdough lowers the pH, improving the activity of the yeasts and giving the pizza an unmistakable taste and aroma. This blend is ideal for medium-long maturations of at least 24 hours. However, to obtain a perfect dough, it is recommended to let it mature for 48 hours in mass with 80% hydration. The direct method is recommended to best work this mixture, guaranteeing a superior quality pizza on the peel, with an exceptional consistency and flavour. 10 kg format.
Molini Pizzuti pizza mix in shovel 10 Kg.
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30.58 €
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