Molino Pasini - Viola Pizza Flour (10kg / 22lbs) tomatoes producing the whitest flour you

producing the whitest flour you can obtain with natural stones while still keeping a fine veil of bran and germ

Best uses: rustic loaves

making it a top quality choice for those who pursue gluten-free alternatives

pressed by hand in the jar

Its versatility makes it ideal for a variety of baked delicacies such as pizza

Molino Pasini - Viola Pizza Flour (10kg / 22lbs) tomatoes producing the whitest flour youThis type 00 soft wheat flour, known as Viola, is perfect for 18 48 hour fermentation periods and high hydration levels. It is strong and easily stretchable, making it ideal for creating light and airy pizzas and breads. Specifically crafted for pizza making, it is recommended for both direct doughs and pre ferments, like biga and poolish. This professional flour is ideal for making Neapolitan, pan, and Roman style pizzas. Specifications: 10kg (22