For those who want a soft pizza with a crunchy external crust, the mixture of pan flour is the ideal choice. This mixture consists of a mix of "0" soft wheat flour and wholemeal flour of soft wheat "Gentil red", an ancient Cilento wheat known for its wealth in vitamins and minerals. To these flours is added rice flour, which facilitates the creation of high hydration doughs, and soy flour, which brings proteins, fats and lecithins, stabilizing the crumb. The dried sourdly hot paste further enriches the mixture with a delicious aroma and improves the activity of the yeasts. Taglia is ideal for medium-long maturation, with a minimum of 24 hours. To obtain a perfect dough, it is recommended to let the mixture mature for 48 hours en masse with an hydration of 80%. The direct method is recommen.
