Molino Naldoni Type “00” Marì Pizza Flour is a soft wheat flour designed for high-quality pizza making.
It is suitable for long fermentation up to 48 hours at +4°C, ensuring excellent elasticity, extensibility and baking performance.
Ideal for light, well-structured and highly digestible pizzas. Produced in Italy by Molino Naldoni, active since 1705.
Technical features
Type: Soft wheat flour Type “00”
Use: Pizza
Suitable for: long fermentation up to 48h at +4°C
Dough properties: elastic and extensible
Ideal for: professional and artisanal use
Grain origin: EU
Allergens: contains gluten
Packaging: bag
Net weight: 5 kg
Produced in Italy



