Molino Pasini - Pizza Flour (1kg/2.2lbs)

Amazing Flavor

I would give this 5-stars but I did have trouble on my first batch which I am trying to figure out. I am not faulting the flour - there just might be a learning curve and would love feedback. I did a 1500 grams of the Molino Pasini with a 63% hydration. I mixed it in my Kitchen Aid to form a gluten structure and then did stretch and folds before an overnight bulk rise. Bulk rise was probably 12 hours. Then balled the dough for another 4. Although it rose - it didn't have much gluten development. The dough just kind of deflated. I had a bunch of guests. In the moment, I re-balled each dough ball let it rise again. And I did get some real success. The flavor of this flour is really really good so I definitely want to try my hand at another batch of dough.

Pizza Pizza

I tried the pizza flour last night and it was delicious.

Good flour for pizza!

I only made one batch of NY style pizza, and I noticed letting the dough proof for 24 hours or more allows the flavor to come out more. Overall, easy to use to make pizza.