Our flour for the Neapolitan pizza
This flour is ground from predominantly modern grains. The stuffing is medium, not all the outer part of the grain is removed: the wheat germ is still present in parts and this allows the flour to be more nutritious than the more refined Type 00.
Unlike wheat flour or bread, with this faina the dough is more elastic and easy to roll out, for this reason ideal for the preparation of pizzas and focaccia.
USE
-PIZZA NAPOLETANA: to be used pure for the classic pizza or to be cut with other types of flour; the suggestion is to always mix it with a different flour: 20% to choose between whole wheat, whole wheat or whole wheat rye. (attention: different flours must be mixed always dry, before kneading)
TECHNICAL TIPS: the strength of this flour is about 270- 290 W
On our blog you will find many useful tips, insights and many recipes from which to draw inspiration; here are the links!
Preservative-free
Additive-free
GMO-free
