Sicilian flours for pizza and pinsa doughs, in several profiles. They cover classic pizza, pizza in teglia, sfincione and pinsa.
A range of Sicilian flours for pizzerias and kitchens that make their own dough. Each reference matches a working profile, according to the hydration, maturation time and strength required.
The variants are named after their wheat or their use, for example Pizza Maestro Russello, Timilia or Perciasacchi, Pinsa Maestro for pinsa, Sfincione for Sicilian pizza or Soffio di grano antico.
They suit classic or contemporary pizza, pizza in teglia and pinsa. Choose the profile according to your mixing protocol and your oven.
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Sicilian flours for pizza and pinsa doughs, in several profiles. They cover classic pizza, pizza in teglia, sfincione and pinsa.
