Pizza Flour Type "0" W250, 1 kg

A good pizza starts with the flour – and Molini Pizzuti’s pizza flour for home use is designed to create an easy-to-handle, elastic dough without the need for special equipment or a professional pizza oven.

The Molini Pizzuti family mill has been producing flour since 1953 in Campania, one of the regions in Southern Italy with the richest gastronomic traditions. The business is now in its third generation, combining traditional milling craftsmanship with its own research and development laboratory and modern milling technology. The world of pizza is particularly important to them: they even founded their own academy in 2000, where they train pizzaiolos, bakers, and pastry chefs, utilizing the experience gained there to improve their flours.

The Farina per Pizza is made from 100% Italian soft wheat and is classified as Tipo 0. This means it is slightly less refined than the widely known Tipo 00, but the 00 label itself does not necessarily mean a better pizza flour: the strength and elasticity of the flour are just as important for good pizza dough.

This flour has a strength of W250, offering a well-manageable compromise for home pizza making: it is strong enough to produce an elastic dough that rises beautifully, yet it does not require the long fermentation and high hydration typical of the professional, high W-value pizza flours. While Pizzuti’s professional range includes much stronger flours, the 1 kg Farina per Pizza is specifically aimed at home pizza making.

It can be used for classic round pizza just as well as for sheet pan pizza or focaccia. It is a good choice for anyone who wants to work with an Italian flour that is more predictable than all-purpose wheat flour and specifically formulated for pizza dough, but does not want to turn pizza making into a laboratory-precision project.

Type: Tipo 0 soft wheat flour
Strength: W250
Origin: 100% Italian flour
Usage: pizza, sheet pan pizza, focaccia