The Farina Pizza Artigianale is studied for those looking for a flour natural, rich in fibers and with an exceptional yield in dough. The stone grinding preserves the nutritional qualities of the bean, ensuring a more dough balanced, elastic and digestible compared to the refined flours.

Thanks to a force W of 290-310, is perfect for medium and long leavening, with a'high capacity to absorb water (57-58%). This allows you to get a pizza with crisp crust and soft interior, while maintaining the intense flavor of the wheat.

Its structure guarantees a dough elastic and workable, perfect for those who want to get well-alveolate pizzas, with an authentic scent and a perfect texture.

This flour is ideal for professional pizza makers and home-made pizza lovers, who seek a high quality product, devoid of additives or preservatives, and with the true taste of wheat.

What to use it for?

✔ Artisan Pizzas – Crunchy dough outside and blow inside.
✔ Medium and long maturation – Perfect for longer fermentations.

Why choose her?

) Stone Grinding – Preserves essential vitamins, minerals and fiber.
) High hydration – More elastic, soft and easy to work.
) Perfect for long maturation – Promotes gradual and uniform leavening.
) Intense and authentic taste – Rich taste thanks to natural processing.
) Without additives or preservatives – Only pure and high quality flour.
) Easy to spread and work – Suitable for experienced and non-expert pizza makers.
) Major alveola – Well structured and light impacts.
) Perfect cooking – Gives a crunchy crust and a soft heart.
) Improves digestibility – Thanks to the natural presence of fibers.
) Ideal for domestic and professional ovens – Excellent yield on all types of cooking.

Benefits

🔹 Increased hydration of the dough – Improves workability and structure.
🔹 More intense flavor – Exalt the natural taste of wheat in pizza.
🔹 Natural flour without additives – Safe, genuine and top quality.
🔹 Perfect sanding – Soft consistency with crispy crust.
🔹 More digestible assets – Perfect for a light and tasty pizza.
🔹 Improved cooking yield – Perfect for wood, electric and gas ovens.
🔹 Versatile for different types of dough – Suitable for different pizza techniques.
🔹 Stable and well balanced impact – Perfect for long leavening.
🔹 Ideal for classic, Roman or Neapolitan pizza – Suitable for every style.
🔹 Long shelf-life of finished product – Keeps the freshness of pizza longer.

Main Features

Processing

✔ Stone Grinding to maintain intact the properties of wheat.
✔ Without improvers or chemical additives, only pure and natural flour.

Structure and yield in the stacks

✔ High water absorption capacity (57-58%), ensuring a more hydrated dough.
✔ Elastic and durable grip with excellent extendability.
✔ Ideal for medium and long leavening, improves digestibility.

Flavor and aroma

✔ Natural taste and slightly rustic, with notes of authentic wheat.
✔ It enhances the taste of the ingredients of pizza, creating a perfect balance.

Visual appearance and texture

✔ Lightly amber color, typical of the stone ground flours.
✔ More rustic textures than refined, workable and versatile headlights.

Recommended Uses

✔ Flour for pizzas with an intense and crisp taste

Formats and Packing

📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.

Conservation and Mode of Use

📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.

FAQ - Frequently Asked Questions

❓ Can I use it for desserts?
✔ No, this flour is specific for pizzas and salty yeast.

❓ What's the difference with 00 pizza flour?
✔ Type 1 has more fibers, minerals and gives a more intense and natural taste.

❓ Does it contain gluten?
✔ Yes, not suitable for gluten-free diets.

❓ Can I use it with the mother yeast?
✔ Absolutely yes, ideal to enhance the natural fermentation.

❓ Can you mix with other flours?
✔ Yes, it can be combined to obtain more balanced doughs.

❓ How long does it take to rise compared to flour 00?
✔ It takes more time because it has more fibers and absorbs more water.

❓ Is it better to preserve the dough than the refined flour?
✔ Yes, the dough remains workable longer.

❓ Can you use it for Neapolitan pizza?
✔ Yes, but it is advisable to mix it with more refined headlights to achieve greater elasticity.

❓ What is the ideal temperature for storing flour?
✔ Less than 25°C, in a dry place and away from moisture and heat sources.

❓ Can it contain allergens?
✔ Yes, it contains gluten and may have traces of soy, sesame, milk and mustard.