Authentic Italian pizza begins with the flour.
Produced in Italy by Molino Bongermino, this premium Tipo “0” soft wheat flour is specially formulated for pizza dough. Made from a carefully selected blend of strong Italian soft wheats, it offers the strength and elasticity needed to produce beautifully structured dough with excellent handling and an authentic Italian-style crust.
With a flour strength of W270–290 and 13% protein, it is particularly suited to both direct and indirect dough methods with medium fermentation. Molino Bongermino recommends a leavening time of approximately 8–12 hours, making it an excellent choice for homemade pizza, traditional Italian pizza dough and other naturally leavened baked goods.
The wheat is grown and milled in Italy, using a traditional milling process. The flour contains no additives and comes from a controlled, certified and traceable supply chain — something I would definitely emphasize on Rococo because it differentiates this from ordinary supermarket pizza flour.
Product Details: 100% Italian soft wheat flour • Tipo “0” • 13% protein • W270–290 flour strength • Ideal for 8–12 hour fermentation • Suitable for direct and indirect doughs • Traditionally milled • No additives • Controlled and certified supply chain • Product of Italy • Net Weight: 1 kg.
Ingredients: Soft wheat flour.
Allergen Information: Contains wheat and gluten. The manufacturer’s current information states that it may contain traces of soy, mustard and sesame.
