Semola for Pizza

Our #603 durum wheat semolina is strong (W > 350micron) rich in protein (>14%), with a high hydration capacity (> 70%) and a high quality and quantity of gluten, ideal for long proofing and for the production of pizza, crispy breads and buns, with an extensive sponginess.
During bread-making, a dense, elastic and resistant gluten shield is formed that retains the carbon dioxide released during fermentation and allow the dough to increase in volume while remaining compact, homogeneous and easy to work.

• The finest in durum wheat semolina gently stone ground
• Our special semolina for pizza has a natural colour and flavour and a natural wheat aroma
• During bread-making, a dense, elastic and resistant with an extensive softness in the inside. gluten shield is formed that retains the carbon dioxide released during fermentation and allows the dough to increase in volume while remaining compact, homogeneous and easy to knead
• Produces a light dough that will give you a crispy result due to the granulometry of the semolina
• High in protein and strong, with a high hydration capacity (70%).
• High quality and quantity of gluten, ideal for long leavening and for the production of pizza and breads with an extensive softness in the inside
• Ideal for making authentic pizza, focaccia and bread.