Molino Signetti - Roman Pinsa and Pizza Gourmet Flour 1kg/2.2lbs

Adds flavor !

With all the mixing of different blends of flours I’ve done over the last few years – this always adds great flavor to my pizza dough. For both Finn crispy Roman style pizza – and my “crisp Neapolitan “ I just wish I knew what the W rating was. Then I would know what it would blend better with.

Probably the best flour for home made focaccia in blue steel pan or castiron pan! Prodotto veramente buono!!!!🇮🇹

Something is off with this flour blend

Pinsa should be made with 80 hydration. At that hydration this flour is just goop and more like batter than dough. Even after room temp rise, stretch and folds and 24+ hours in the fridge it has no gluten development. Steer clear of this brand.