SPADONI FARINA '00' FLOUR FOR PIZZA 2.2 lbs.

This flour is designed to offer those the opportunity to prepare their own homemade pizza using yeast. The grains used are carefully selected and

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Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.

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IMPORTED FROM ITALY, Molino Piantoni has created a line “dedicated” to pizza chefs, and in particular “FLOUR FOR PIZZA”., This flour produces a soft,

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