Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) Ships Free FREE SHIPPING to the lower

FREE SHIPPING to the lower 48

Created with world-renowned pastry master Sal De Riso

Perfect for creating traditional Neapolitan pizza with 62% hydration and a golden

and bruschetta

Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) Ships Free FREE SHIPPING to the lowerManitoba is Molini Pizzutis strong Type 0 soft wheat flour, milled from a careful selection of wheat. Its high gluten content supports intensive mixing and regular, generous leaveningexactly what you want for long fermentation schedules and rich doughs. Manitobas high strength and protein quality deliver stability during kneading and fermentation, so dough stays elastic and gassy, opening wide without tearing and baking with a lofty, even crumb.