Make Authentic Italian Pizza with Premium Flour from Grandi Molini Italiani

If you’re looking for the perfect flour to make pizza at home or in a professional kitchen, start with flour from Grandi Molini Italiani – a proud symbol of Italian excellence with over 130 years of milling expertise.

This is more than just flour – it’s the result of a controlled one-month maturation process, combined with traditional stone dehulling and low-temperature milling. These techniques preserve the gluten structure and natural flavor of the grain, delivering the ideal base for a delicious, authentic, and easily digestible pizza.

Pizza Verace Tipo 00: The Flour for True Napoli-Style Pizza

Pizza Verace flour is the ultimate choice for making Napoli-style pizza, known for its soft, foldable center and distinct, golden edge. This style of pizza, typically made without olive oil in the dough, is crafted for direct consumption, delivering an authentic and savory experience right from the oven.

Maturation Time: 12 to 16 hours at room temperature
Dough Storage: Up to 3 days in the fridge at 4°C
Flour Specs: W 320, Protein min 13%, Gluten min 12%, Absorption min 57%, Stability 10 minutes
Ideal for: Neapolitan pizza, which is meant to be enjoyed straight from the oven.

Baking Instructions:

Bake at an even higher temperature, around 450°C to 480°C, in a wood-fired or stone oven for 60-90 seconds. This quick baking process gives Napoli pizza its iconic puffed, airy crust and soft, chewy interior.

Neapolitan pizza is usually made without oil in the dough, resulting in a lighter and more delicate texture compared to other styles. It’s the perfect choice for direct consumption and enjoyed best when freshly made.

Pizza Italiana Tipo 0: Authentic Flour from 100% Italian Wheat

Pizza Italiana is made from 100% Italian soft wheat, ensuring a truly authentic Italian pizza experience. This flour is ideal for creating classic pizzas, known for their deliciously light, fragrant, and crunchy crust. The pizza’s edges are perfectly leavened and appetizing, with just the right amount of crispness.

Maturation Time: 8 to 12 hours at room temperature
Dough Storage: Up to 3 days in the fridge at 4°C
Flour Specs: W 250, Protein min 12%, Gluten min 11%, Absorption min 56%, Stability 7 minutes
Ideal for: Traditional, classic pizzas, which hold up well for takeaway.

Baking Instructions:

Bake in a preheated oven at 300°C to 350°C for 2-5 minutes until the crust turns golden brown.

With Pizza Italiana flour, your pizza will be flavorful and easy to digest, even after takeaway. The dough absorbs moisture well and holds up to refrigeration, making it a versatile choice for restaurants offering classic pizzas for dine-in or delivery.

How Are They Different?

Dough Composition: Classic pizzas can include olive oil, which adds richness to the dough, making them perfect for takeaway or delivery. Napoli-style pizzas using Pizza Verace flour omit oil, leading to a lighter, airier dough.
Baking Temperature: Pizza Italiana is baked at lower temperatures (300°C-350°C) for a longer time (2-5 minutes), while Pizza Verace requires intense heat (450°C-480°C) and bakes in under 90 seconds. This difference gives Napoli pizzas their soft, chewy center and slightly charred, bubbly crust.
Versatility: Classic pizzas are great for both direct consumption and takeaway, while Napoli-style pizzas are best enjoyed fresh from the oven, making them perfect for sit-down dining.

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