The round flour mixture was developed specifically for round pizza, combining "0" soft wheat flour, known for its aromaticity and nutritional value, with "Carosella" soft wheat flour. This ancient wheat, dating back to the Roman era, is renowned for its micronutrients and its intense fragrance. The addition of the dried motherland of rye contributes to lowering the pH of the dough, thus improving the activity of the yeasts. With Tonda, you get a unique pizza thanks to a very high hydration dough, with a minimum of 70% hydration and direct processing. The final product is a white pizza, rich in fiber, with a distinctive consistency and flavor. Ideal for medium-long maturation, this mixture reaches perfection after at least 24 hours of maturation. However, to obtain optimal results, a 36 -ho.
