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How to choose the right flour for making pizza?

THE FIRST PRACTICAL GUIDE DEDICATED TO PIZZA PROFESSIONALS FOR THE OPTIMAL USE OF MOLINO SUL CLITUNNO FLOURS AND MIXES.

IN COLLABORATION WITH MASTERS FEDERICO VISINONI AND FAVIO GARGIULO WE HAVE CREATED A VADEMECUM ON THE BEST MIX PREPARATION, LEAVENING AND COOKING TECHNIQUES FOR ALL TYPES OF PIZZA.

PIZZA is a perfect seal of many elements, an almost magical alchemy that much depends on the experience and creativity of the pizza makers, but also on the quality of the raw materials, the characteristics of the flours, dough techniques, maturation times, temperatures and cooking cycle.

If it is true that the excellence of raw materials is the basis from which to start making pizzas of superior quality – explains Martina Marani, Marketing Manager of Molino sul Clitunno – it is also true that each flour has specific characteristics that must be known and managed. properly to get the best. That’s why we asked our Academy Masters, Favio Gargiulo and Federico Visinoni, to help us create a practical guide for pizza professionals, with recipes, advice, procedures, dosages, precise indications on how to make the dough, on the times. maturation and cooking temperatures for each of our range references. Thanks to this precious tool, our customers will be able to obtain even better results, combining their expertise with the experience of two most appreciated Masters of White Art at an international level ”.

Federico Visinoni, world champion of pizza in the pan at the “Pizza World Championship 2015” in Parma, is currently one of the most appreciated technical consultants and trainers for professional pizza makers.

Favio Gargiulo‘s philosophy is inextricably linked to the values ​​of quality, modernity and authenticity. The same values ​​that led him to choose Molino sul Clitunno flours, becoming its brand ambassador all over the world.