Neapolitan Type 1 and 2
It contains a higher amount of bran and wheat germ, the parts richest in nutrients. Ideal for medium- and long-leavened baked goods, and for preparing highly hydrated doughs with medium-to-long rising times. Recommended for making focaccias, tray pizzas, and Roman-style ‘pizza alla pala.’ Furthermore, it can be used with great success in pastry making, especially […]
Neapolitan
Recommended for those seeking a honeycomb-structured, crumbly, and golden crust, typical of classic Neapolitan pizza.Ideal for medium to long leavening starting from 8h at room temperature; it can be matured for 24h or 48h in a cold storage room at +4°.