The flour used for "pizza" of Molini Lario is obtained from a careful soft wheat blending to support medium leavening preparations. The gluten feature that you get and the strength of this flour make it ideal for the production of pizzas and medium leavening focaccias. Using an amount of yeast equivalent to 3% of the flour, the rest times of the dough at room temperature are of a couple of hours.
Rheological values: W 220/240 - flour type 00
The PIZZA FLOUR is evocative, to say the least, but that's why you're drawn to it in the first place.