Smorfia - TYPE '0'

Cross-checked tests on the best Italian wheat led to the creation of a unique blend on the market. Before being released, Smorfia underwent a long process of approvals and internal tests. After initial laboratory analyses, practical trials conducted by our team of specialists, expert pizza chefs internationally and a long period of "hands-on" experience, Smorfia was endorsed as the ideal flour for Neapolitan pizza. Finally, it received the approval of the Associazione Verace Pizza Napoletana, confirming its market
positioning. With a 290W strength, as required by the AVPN standards, this flour requires hydration of around 60/65%. When baked at 400/450 degrees for 90 seconds, it offers the best results in terms of airy crust and dough lightness.