Type 0 Flour Pizzasicily
MarsalaFlour from selected wheat for professional use W 340
DescriptionOur Pizzasicily Marsala is designed for Roman‑style pizza alla pala. It absorbs approximately 80% water during preparation of the dough, for an extremely light, fragrant and easily digested pizza. It can be used for two different types of recipes: a two‑step method or straight dough with an enzyme‑based conditioner.
Technical informationPizzasicily Marsala
|Type||Type 0 Flour|
|Shelf life||6 months|