Pivetti "Pizza Rossa"

Pivetti “Pizza Rossa” is similar to Caputo Pizzeria and Piantoni's “00 MD,” a standard flour for Pizza Napoletana; it definitely works well for that. This flour comes from a large, commercial mill that produces very large quantities.

The scale of production leads to very consistent quality, which often isn't the case with other flours. And you should know how annoying it can be when you get lousy flour! A more uniform quality is undoubtedly easier to work with, so there's nothing to complain about regarding this.

The Pizza Rossa flour from Pivetti has a W-value of 290-320, so it can be used for indirect doughs like biga, while we think it works very well for regular ones too. Good to know: add about 2% less water with this flour than what is recommended in our recipe.