Molino Pizzuti "Costa d'Amalfi"

There is only one mill in Naples, but Molino Pizzuti can almost be said to be in Naples. After all, Battipaglia is only 45 minutes away. Costa d'Amalfi is a flour that is often used for indirect doughs such as Biga, for example. A strong flour for high edges and a lot of swoosh. A bit of a curiosity is that when we visited the mill for the first time 5 years ago, the ADHD kicked in in the middle of a meeting and we had to just leave the room for a run in the middle of everything. By the way, the flour is great and a favourite when it comes to puff pastry.

Nerd info
W 280-320
Direct dough
Type 00
Add less water compared to our book recipe. Try 2% less to start with.
(explanations can be found in this link):

Nutrition declaration / Ingredients