Molini Pizzuti Costa d’Amalfi Tipo 0 Pizza Flour (5kg/11lbs)
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This item is discounted because it is close to, or past, its Best Before date. Please review the Best Before date shown on this page before purchasing.
Best by date is October 16, 2026
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Built for medium–long fermentation pizza, Costa d’Amalfi is a Type 0 flour developed with top Neapolitan pizzaioli, like Vincenzo Abbate, to deliver a golden, well-risen cornicione and a dough that stays strong and elastic through extended maturation.
This flour is an excellent choice for modern/contemporary Neapolitan-style pizza.
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Weight |
11.02 lb
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Coarseness How finely the flour is ground
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Tipo 0
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W Rating The W rating measures the strength of flour and commonly ranges from 80 to 480
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P/L P/L is a measure of the balance between a flour's elasticity and extensibility
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Protein% |
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Falling Number The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
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Data Sheet |
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Molini Pizzuti Costa d’Amalfi Tipo 0 Pizza Flour (5kg/11lbs)