Flour for pizza and focaccia

Molini Spigadoro offers a wide selection of pizza and focaccia flour for professional operators and families. Pizzas, as well as focaccias and savory pies, can have very different characteristics depending on the flour chosen; in fact, in addition to water, oil and yeast, it is a crucial ingredient in their preparation. The flour that is most suitable is that obtained from soft wheat, which, depending on the degree of refining, can be type 00, 0, type 1, type 2 and whole wheat, the latter being less refined and therefore richer in fiber. Wheat flour can be used on its own or enriched with other ingredients such as hemp flour, soy flour, rice flour, wheat germ, etc., to obtain ideal mixtures for various types of pizzas and focaccias: Roman pizza, Neapolitan pizza, pan pizza, piadina, and other typical specialties of our gastronomic culture.

Regardless of the type of flour used, the quality of the raw material is an essential condition for obtaining unique and tasty pizzas; Molini Spigadoro uses only the best grains, selected and husked to ensure the absence of contaminating residues and to keep nutritional values intact. To meet the needs of gluten-intolerant consumers, the range also includes a gluten-free flour suitable for pizza making with excellent results in terms of taste and workability.