The mixture of flour ideal for pizza in Pala combines a selection of high quality ingredients to obtain exceptional results. At the basis of this mixture there is a strong flour of tender wheat type "0", which perfectly combines with the "senator hat" durum wheat semolina. This ancient wheat, rich in micronutrients, evokes the authentic fragrances of the past. The presence of rice flour facilitates the absorption of large quantities of water, allowing to create a high hydration dough, which translates into a light pizza with a crunchy crust. The soy flour contributes to characterizing the aroma and stabilizing the structure of the dough. Finally, the parental paste of dried wheat lowers the pH, improving the activity of the yeasts and giving pizza an unmistakable taste and perfumes. This m.
