FARINA NAPOLETANA 1KG ‘5 STAGIONI’

W 300

“00” flour with a high protein content able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough. It is balanced to favour dough elasticity over strength. Makes a lighter pizza with a perfect fluffy crust.

Click here to open Le 5 Stagioni’s website!

Click here to watch a video on how to use this flour to make the perfect Pizza Napoletana!