Molino Piantoni MD 00- Italian 00 pizza flour
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IMPORTED FROM ITALY
Molino Piantoni has crafted a premium line dedicated to pizza chefs, with their signature “Flour for Pizza” designed for perfect dough every time. This finely milled flour creates a soft, silky dough that is easy to handle and stretches effortlessly, ensuring a fragrant, tender crust without any rubbery texture.
Ideal for pizzas with medium to long rising times (8–16 hours at 18–20°C), the dough can also be refrigerated for 36–48 hours at 4°C, maintaining its structure and flavor.
The “00 MD” flour is officially approved by the Associazione Verace Pizza Napoletana (AVPN), meeting their strict standards for authentic Neapolitan pizza. Molino Piantoni has been listed as an official AVPN supplier since 2013, making it a trusted choice for professional and home pizza makers alike.
Ingredients
Soft wheat flour, type 00
Instructions
- Knead the dough for 15 / 18 minutes
- Let the dough rest for 30 / 40 minutes
- Make balls of the desired weight Leave to rise for 6 / 8 hours at room temperature
or
- Let the dough balls rest for 1-2 hours at room temperature
- Let the dough rise for 12 / 24 hours in the fridge at + 4°C (and up to 48 hours)
- Remove from the fridge 2 hours before use
Original: $7.99
-70%$7.99
$2.40More Images
Molino Piantoni MD 00- Italian 00 pizza flour
Â
IMPORTED FROM ITALY
Molino Piantoni has crafted a premium line dedicated to pizza chefs, with their signature “Flour for Pizza” designed for perfect dough every time. This finely milled flour creates a soft, silky dough that is easy to handle and stretches effortlessly, ensuring a fragrant, tender crust without any rubbery texture.
Ideal for pizzas with medium to long rising times (8–16 hours at 18–20°C), the dough can also be refrigerated for 36–48 hours at 4°C, maintaining its structure and flavor.
The “00 MD” flour is officially approved by the Associazione Verace Pizza Napoletana (AVPN), meeting their strict standards for authentic Neapolitan pizza. Molino Piantoni has been listed as an official AVPN supplier since 2013, making it a trusted choice for professional and home pizza makers alike.
Ingredients
Soft wheat flour, type 00
Instructions
- Knead the dough for 15 / 18 minutes
- Let the dough rest for 30 / 40 minutes
- Make balls of the desired weight Leave to rise for 6 / 8 hours at room temperature
or
- Let the dough balls rest for 1-2 hours at room temperature
- Let the dough rise for 12 / 24 hours in the fridge at + 4°C (and up to 48 hours)
- Remove from the fridge 2 hours before use
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Â
IMPORTED FROM ITALY
Molino Piantoni has crafted a premium line dedicated to pizza chefs, with their signature “Flour for Pizza” designed for perfect dough every time. This finely milled flour creates a soft, silky dough that is easy to handle and stretches effortlessly, ensuring a fragrant, tender crust without any rubbery texture.
Ideal for pizzas with medium to long rising times (8–16 hours at 18–20°C), the dough can also be refrigerated for 36–48 hours at 4°C, maintaining its structure and flavor.
The “00 MD” flour is officially approved by the Associazione Verace Pizza Napoletana (AVPN), meeting their strict standards for authentic Neapolitan pizza. Molino Piantoni has been listed as an official AVPN supplier since 2013, making it a trusted choice for professional and home pizza makers alike.
Ingredients
Soft wheat flour, type 00
Instructions
- Knead the dough for 15 / 18 minutes
- Let the dough rest for 30 / 40 minutes
- Make balls of the desired weight Leave to rise for 6 / 8 hours at room temperature
or
- Let the dough balls rest for 1-2 hours at room temperature
- Let the dough rise for 12 / 24 hours in the fridge at + 4°C (and up to 48 hours)
- Remove from the fridge 2 hours before use
