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The “Oro di Napoli” flour from Molino Signetti is a soft wheat flour specifically designed for modern Neapolitan pizza (also known as "canotto" or neo-Napolitan)
golden crumb
This non-stick carbon steel pizza pan is also a great choice for Sicilian pizza
Tipo 1 "Evolutivo" (a preserved cultivar)
Enzymes and Natural Flavorings
Mulino Marino Furia Italiana Type 0 Organic Manitoba Flour (25kg/55lbs) feeding The “Oro di Napoli” flourMulino Marinos Furia Italiana is a powerful organic Manitoba style type 0 flour, created specifically for the great long fermented doughs of the Italian tradition. Milled from carefully selected Italian soft wheat on a temperature controlled Buhler Antares Plus cylinder mill, it delivers exceptional strength, stability and water absorption while preserving the natural flavour of the grain. With a W value of about 400, P L 0. 95, falling number around