Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) 5kg Grown in nutrient rich soil

Grown in nutrient rich soil in Corbara

German-crafted with precision

easy-to-work-with whole wheat flour

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

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

Molini Pizzuti Vesuvio Tipo 0 Pizza Flour – Long Fermentation (10kg/22lbs) 5kg Grown in nutrient rich soilDesigned 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.