PZ2 Italian flour for pizza
Be your own pizzaiolo! Good, well balanced flour, short leavening time (4/6 hours) W200
The Italian company Molino Spadoni has carefully selected high quality ingredients to make these flours and mixes for pizza and fresh pastas, designed for the professionals.
Take advantage of the qualities of a professional Italian flour to realise your own pizza pastry at home.
Blend 500g of flour with a half-teaspoon of fine salt. Add a cube of fresh brewer's yeast softened up beforehand in warm water. Knead with 250 to 300ml of water until a fine and smooth pastry is obtained. Let the pastry rest for 90 to 120 minutes in a warm place. Light the oven at 240°C. Roll out the pastry to a thickness about 3 to 5mm. Garnish the pizza and let it rest again 30 to 60 minutes before putting it into the oven for 12 to 20 minutes.