LA PIZZERIA
INGREDIENTS AND SEMIFINISHED PRODUCTS
Information
LA PIZZERIA is a complete range of flours for pizzerias specifically designed to guarantee the highest quality and fidelity to the different types of traditional Italian pizza, from contemporary Neapolitan pizza to classic pizza doughs from short to long rising, together with the new mixture for pinsa romana.
The flours in Molino Pordenone's LA PIZZERIA range show excellent performance in the dough development, demonstrating excellent fermentation aptitude and an ease of dough formation due to their excellent extensibility.
In fact, the doughs react with excellent fermentation properties in leavening, in all modes of use:
direct doughs, direct doughs controlled with cold at +4 C, indirect doughs with biga in various percentages of grafting and different hydrations, also showing a balanced extensibility.
In baking they guarantee excellent development, with thin crusts and well-developed alveolations.
The result is a pizza that is easy to chew, light, lacking in tenderness in the bite and easily digestible, with a tasty and richly flavoured dough.
Sub-category
Flour and special flour
