Flour for Pizza – Costa d’Amalfi from Molini Pizzuti
Perfect for Medium/Long Leavening Ideal for doughs that rise between 8 to 48 hours Best at 25°C temperature After baking, enjoy: Golden color Marked alveolation Excellent cornice development Peak ripeness after 24 hours of rising #PizzaLovers#CostaDAmalfi#MoliniPizzuti#PizzaFlour#LongLeavening#PerfectDough#GoldenCrust