Mixture for Neapolitan pizza obtained from the union of type 0 flour of national soft wheat and ancient wheat flourhard Sicilian Russello, ground with natural La Ferté stone.The product is suitable for doughs with medium rising times (6 - 7 hours at room temperature) andmaturation (24 - 36 hours, in the fridge) and high hydration (over 60% of water or other liquids, according to the recipe).Due to the presence of durum wheat, the final product has an intense flavor and, thanks to the low grinding temperatures,retains all the nutritional and sensory characteristics of the raw material.
