Pay in 4 interest-free payments of $7.50 Learn more
Ships within 48 hours · Estimated delivery Jul 27 - Aug 1
the wheat used to produce this flour grows in clayey-sandy soil
and focaccias
achieves the incredible goal of obtaining Manitoba-grade flour using exclusively Italian grains
making it easier to mill with a gentle grinding process
It is also an exceptional flavor enhancer on pizza
Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) gluten free the wheat used to produceDesigned for high hydration and very long maturation, Vesuvio is Molini Pizzutis Type 0 pizza flour that excels in 4872 hour schedules (maturation peak around 54 hours at ~25 C). Expect an elastic, stable dough that opens wide and bakes with a light, honeycombed cornicioneperfect for Neapolitan NY Neapolitan styles and very long cold retard programs.
US$ 10812.50
US$ 13291.50