Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) Ships Free and bruschetta

and bruschetta

Maurino — complex vegetal texture

This basil-infused extra virgin olive oil is wonderful added to pizza as a finishing touch

or dessert wine

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

Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) Ships Free and bruschettaManitoba is Molini Pizzutis strong Type 0 soft wheat flour, milled from a careful selection of wheat. Its high gluten content supports intensive mixing and regular, generous leaveningexactly what you want for long fermentation schedules and rich doughs. Manitobas high strength and protein quality deliver stability during kneading and fermentation, so dough stays elastic and gassy, opening wide without tearing and baking with a lofty, even crumb.