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and this baking board allows you to create brilliant pizzas with ease
5th October
Rolling out dough with a rolling pin
no transferring to other containers
Costa d’Amalfi “0” Pizza Flour – Molini Pizzuti Tool and this baking board allowsMEDIUM LONG RISING PERIOD Developed by our technicians in collaboration with well known neapolitan pizzaioli, Costa DAmalfi is the ideal flour for medium long leavening dough. Its high quality protein content and long stability guarantee an high performance during the kneading process. After cooking, the pizza will develop a golden cornicione with and excellent development. The dough needs to leaven between 24 and 48 hours, at a temperature of 25 C
