Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs) tools leavened doughs that need strength

leavened doughs that need strength

Finished with a coffee + caramel glaze that adds aromatic snap and balance

including on reheat

easy-to-work-with whole wheat flour

Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs) tools leavened doughs that need strengthIf you love big flavor from time, Molino Piantoni Tradizionale 00 LG is your go to. Its designed for long fermentationthink 16+ hours at 1820C or 4872 hours coldwhile still giving you a dough that opens smoothly and bakes up soft and aromatic. This flour is perfect for Neapolitan style pizza, contemporary pizza, tray pizza, and focaccia. Best for very long, or cold fermentation for up to 72 hours at 4C.