For Pizza. Dolce Maestro. Ancient Sicilian Timilia durum wheat flour, stone-ground by La Ferté . 1 kg pack.

Pizza mix obtained from the combination of type 0 national soft wheat flour and ancient wheat flour
Sicilian Timilia durum wheat, ground by La Ferté natural stone. Suitable for doughs with medium leavening times (6–7 hours at room temperature) and maturation times (24–36 hours in the refrigerator) and good hydration (approximately 60% water or other liquids, depending on the recipe). A mix suitable for Neapolitan-style pizza or pizza on a peel, where the presence of durum wheat gives an intense flavor and the low grinding temperatures of the wheat preserve its nutritional and sensory characteristics.