Molino Paolo Mariani Tipo 2 Forte "Urbano" Flour (25kg/55lbs) 55lbs Built for short–medium maturation pizza

Built for short–medium maturation pizza

Start with a gluten-free pizza formula and adjust hydration based on your preferred style

This process results in a flour that brings out the ultimate performance for panettone

Gamma is a very high protein flour (16%) which

this Gluten Free flour is a fantastic choice for those who pursue gluten-free alternatives and don't want to compromise on quality

Molino Paolo Mariani Tipo 2 Forte "Urbano" Flour (25kg/55lbs) 55lbs Built for short–medium maturation pizzaMolino Paolo Mariani Urbano Tipo 2 Forte is a high strength Type 2 soft wheat flour made from 100% Italian soft wheat from the mills controlled supply chain. It is designed for long leavening times of 4872 hours in the refrigerator and is especially suited to pizza in pala, Roman style pan pizza, contemporary pizza, and other leavened baked goods. What makes this flour stand out is its balance of strength, absorption, and fiber rich Type 2 character.