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We offer this genuine imported Italian pizza flour from one of Italy's oldest mills, Pivetti, which has been producing this wonderfully extensible soft-wheat flour in Modena since 1879. This flour is especially good for thin-crust pizza using the formula 55% water, 2% salt, 0.3% yeast, 1 hour bulk fermentation, benching and cold retardation of 8-12 hours. Bake your pizza on a stone at a minimum of 500° F./ 260° C. 5 lb./2.27 kg. poly bag.