For making pizza with short proving times (4-6 hours). Direct method. Store in a cold cell for one day at 0/4°C.
Perfect for stone-baked pizzas and pizzas made in baking trays, widely used in pizza chains, take-away stores and other producers who need flexibility and short working times.
Blogger Teresa Mosca tells us that our Pizza Line Green flour allowed her to make "a soft and fragrant pizza, really good, this is the best pizza I have made so far". (cucinateresa.blogspot.it/2017/03/rotolo-di-pizza.html)