Molino Pasini - Viola Pizza Flour (10kg / 22lbs) tomatoes Regular use: Rest dough 30+

Regular use: Rest dough 30+ minutes before shaping

Best uses: rustic loaves

pressed by hand in the jar

Cabianca Organic — vibrant green aroma

Molino Pasini - Viola Pizza Flour (10kg / 22lbs) tomatoes Regular use: Rest dough 30+This 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