Semola di Grano Duro per Pizza. 1kg.
 
With the new flour products line La Molisana has the experience of over 100 years in the milling field.
 
4 generations select the finest grains and work them in our mills where they are admitted only if accompanied by a passport which certifies the origin and quality.
 
Our Durum Wheat Semolina for Pizza is ideal for a more crunchy pizza, digestible and aroma reminiscent of freshly baked bread.
 
Rich in carotenoids, natural antioxidants, our flour for pizza is tasty and healthy.
 
Now available with the new pack in cellophane: practical, hygienic and more environmentally friendly, because 100% recyclable!
 
 
WOOD AND GAS OVEN COOKING
 
 
1. POUR INTO THE MIXER OR INTO A CONTAINER 1000 G OF DURUM WHEAT SEMOLINA FOR PIZZA, 550 G OF WATER AT ROOM TEMPERATURE AND WORK FOR 5/6 MINUTES UNTIL YOU OBTAIN A COMPACT AND HOMOGENEOUS DOUGH 

2. LET IT REST FOR ABOUT 2 HOURS 

3. TAKE BACK THE DOUGH, INCORPORATING 2/3 G OF PREVIOUSLY DISSOLVED BREWER'S YEAST, 25 G OF WATER AT ROOM TEMPERATURE AND KNEAD FOR 3 MINUTES. ADD THE SALT, ANOTHER 75 G OF WATER AND WORK WITH THE MIXER OR BY HAND FOR ANOTHER 3/4 MINUTES UNTIL A HOMOGENEOUS AND ELASTIC MIXTURE IS OBTAINED. 
 
4. BREAK INTO SMALL CAKES AS YOU WISH AND CONTINUE TO REST IN THE FRIDGE AT A CONTROLLED TEMPERATURE OF 4/6 ° C FOR ANOTHER 12 HOURS. REMOVE FROM FRIDGE 5/6 HOURS BEFORE COOKING 
 
5.KNEAD AND BAKE FOR 2 MINUTES AT 350 ° C