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This pizza flour is specifically formulated for those who are passionate and knowledgeable about good pizza. It produces both soft and crispy pizzas that are always delicious. With its versatility, this flour is perfect for all types of pizza and is specially designed for quick to moderate fermentation periods using the direct method. Sourced from one of the leading mills in the world, Molino Pasini, this flour guarantees high quality and consistency.
I would give this 5-stars but I did have trouble on my first batch which I am trying to figure out. I am not faulting the flour - there just might be a learning curve and would love feedback. I did a 1500 grams of the Molino Pasini with a 63% hydration. I mixed it in my Kitchen Aid to form a gluten structure and then did stretch and folds before an overnight bulk rise. Bulk rise was probably 12 hours. Then balled the dough for another 4. Although it rose - it didn't have much gluten development. The dough just kind of deflated. I had a bunch of guests. In the moment, I re-balled each dough ball let it rise again. And I did get some real success. The flavor of this flour is really really good so I definitely want to try my hand at another batch of dough.
T
Tammy Cook
Pizza Pizza
I tried the pizza flour last night and it was delicious.
R
Reni Karimpineth
Good flour for pizza!
I only made one batch of NY style pizza, and I noticed letting the dough proof for 24 hours or more allows the flavor to come out more. Overall, easy to use to make pizza.
C
Carrie Theisen
Favorite flour
For the last year I have been making my own pizza crust. This flour is a game changer. I will never go back to AP flour again!
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