Costa d’Amalfi “0” Pizza Flour – Molini Pizzuti Tool Rolling out dough with a

Rolling out dough with a rolling pin

no transferring to other containers

Designed to sit perfectly next to your Gozney or Ooni pizza oven setup

Dishwasher safe

Profiled aluminum handle

Costa d’Amalfi “0” Pizza Flour – Molini Pizzuti Tool Rolling out dough with aMEDIUM LONG RISING PERIOD Developed by our technicians in collaboration with well known neapolitan pizzaioli, Costa DAmalfi is the ideal flour for medium long leavening dough. Its high quality protein content and long stability guarantee an high performance during the kneading process. After cooking, the pizza will develop a golden cornicione with and excellent development. The dough needs to leaven between 24 and 48 hours, at a temperature of 25 C