Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) 5kg

Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) 5kgDesigned for high hydration and very long maturation, Vesuvio is Molini Pizzutis Type 0 pizza flour that excels in 4872 hour schedules (maturation peak around 54 hours at ~25 C). Expect an elastic, stable dough that opens wide and bakes with a light, honeycombed cornicioneperfect for Neapolitan NY Neapolitan styles and very long cold retard programs.

Aurum is Palazzo di Varignana’s Limited Edition extra virgin olive oil—created to capture the very best of each harvest in a single

Grown in nutrient rich soil in Corbara

and are fantastic spread on bruschetta or cooked into a pasta sauce

Stone milling yields a slightly coarser texture that retains the wheat germ

Protein: 14%

while the flexible

German-crafted with precision

Extra virgin olive oil DOP ( Denominazione di Origine Protetta - Protected Designation of Origin)

easy-to-work-with whole wheat flour

bruschetta

or cold fermentation for up to 72 hours at 4°C

this flour is ideal for preparations using pre-ferments (biga or poolish) as well as long direct method fermentation processes