pizza flour Italy

...W: 270 ÷ 290. Type '0' soft wheat flour. ROUTE36 is the ideal flour for Wheel Pizza and all preparations that require highly extensible doughs. Type '0' soft wheat flour obtained from carefully selected grains that have an excellent contribution of soluble proteins and glutenins. A skilled milling process can also regulate the quantity and ratio of soluble and insoluble fibers to benefit both nutritional and rheological aspects, that is, the plasticity of the doughs. With ROUTE36, highly extensible doughs are achieved, which do not retract or tear, making them easy to roll out. 25 KG...

... anodization makes the surface uniform and protects it from oxidation. The gentle and regular milling facilitates the lifting of the pizza. The joint between the head and handle consists of the overlap of the two elements secured by three large inline rivets that guarantee safety and immovability; moreover, the absence of vibrations transmitted to the handle provides greater comfort in use. The perforated surface offers low friction and releases flour, preventing it from sticking to the bottom of the pizza and risking burning. Guaranteed shipping within 7 working days for shovels with customization.

... immediately after cooking. All our references start from a base composed of: milk, eggs, flour, salt, pepper, as well as lard to enhance the layering. From our bases of Crefole sfogliate, we prepare various references: whole grain Crefole sfogliate, Crepole with polenta dough, whole grain Crefole sfogliate, and spelt Crefole sfogliate. From these, we also create our tasty snacks: Crefolini and Crepolini.

... wheat, and spelt. We are a certified Pinseria. The Roman pinsa is an oval-shaped pizza that is very digestible, made with wheat, soy, and rice flour, crispy on the outside and soft on the inside, low in calories and low glycemic. In addition to traditional classic pizza, we specialize in pizza on a paddle. The ingredients we use for toppings are of the highest quality. We specialize in grilled meat...

... in the fact that each individual pizza base, before being baked in the oven, is worked on and checked by hand one by one. Every day. Each customer can customize our pizza base and top it as they wish, bake it for a few minutes, and savor the true flavor, goodness, and authenticity of Italian pizza. All this is possible because we do not use preservatives, colorings, or additives, but only two raw materials: flour and water.

Rice, flour, legumes, pizza flour...