Est. delivery Fri, Aug 29 - Thu, Sep 4Estimated delivery Fri, Aug 29 - Thu, Sep 4
Returns:
30 days returns. Seller pays for return shipping.
Condition:
NewNew
Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione. Different from our chefs flour, pizzeria flour Contains less protein and is blended with more Farina Manitoba flour to give the dough more strength.
My second order of this flour. It makes the best pizza dough I’ve ever made. Just heat your oven for at least an hour to get your stone very hot. I cold ferment a poolish overnight, then just finish the dough while the oven heats. I find that building pizzas on parchment paper makes for easy transfer of the pie in and out of the oven and you avoid the mess and smell of burning semolina.