Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs) tools is perfect for 18-48 hour

is perfect for 18-48 hour fermentation periods and high hydration levels

Perfect for creating traditional Neapolitan pizza with 62% hydration and a golden

W: 360-380

and just plain heavenly on a thick slice of bread or bruschetta

including on reheat

Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs) tools is perfect for 18-48 hourIf you love big flavor from time, Molino Piantoni Tradizionale 00 LG is your go to. Its designed for long fermentationthink 16+ hours at 1820C or 4872 hours coldwhile still giving you a dough that opens smoothly and bakes up soft and aromatic. This flour is perfect for Neapolitan style pizza, contemporary pizza, tray pizza, and focaccia. Best for very long, or cold fermentation for up to 72 hours at 4C.