Pizzuti "Costa d’Amalfi"

Molino Pizzuti's mill is located just outside Naples, where this quality flour is produced to help pizza bakers achieve high edges and lots of swoosh.

The “Costa d’Amalfi” flour is relatively strong with a W-number of 280-320, meaning it is suitable for indirect doughs, and it is one of our favorites for biga. Good to know is that you need a bit less water than with our standard recipe: try 2% less.

A little fun fact is that when we visited their mill for the first time about 5 years ago, the ADHD kicked in right in the middle of a meeting, and we needed to leave the room for a run in the middle of everything. What kind of people are we really, huh?

Read more on their official website