Pizza Maestro Russello Bio for Pizza - 1 kg
Mixture for Neapolitan pizza obtained from ancient Sicilian durum wheat Russello, milled with La Ferté natural stone. The product is suitable for doughs with medium leavening times (6 – 7 hours at room temperature) and maturation times (24 – 36 hours, in the fridge) and high hydration (over 60% water or other liquids, based on the recipe ). Due to the presence of durum wheat, the final product has an intense flavor and, thanks to the low grinding temperatures, retains all the nutritional and sensory characteristics of the raw material.
Ideal for pizzas on the plate ("Neapolitan" type) or by the slice, tasty and crunchy.
Type "0" soft wheat flour, stone-ground Russello durum wheat flour, wheat bran.Conservation method
Store in a cool, dry place away from heat sources.Packaging/Packaging
The packaging of the product/packaging may vary from the photo displayed on the online shop. The product remains unchanged, any changes in the layout of the package/packaging are dictated by the manufacturer and serve to keep the product intact, to preserve its characteristics and shelf life.