Type “00” flour with high protein content, able to maintain the gluten structure over a long time. Structured and resistant, it is ideal to make the traditional Neapolitan long maturation dough. Le 5 Stagioni Pizza Napoletana ensures a high elasticity for the dough with both direct and indirect method, for a light pizza with excellent soft crust. 

Specifications:

• W 310
• Protein content: 13%
• Elasticity: P/L 0.6