Pizzasnella Line Includes Special Flour Mixes Designed for Every Type of Dough Making.
Inimitable since 1981: a grain and soya flour mix for a highly digestible pizza tasting like bread made the old-fashioned way
A higher water content is “fixed” during baking, the dough is softer, and the life on the pizza counter is longer: that’s the secret of a different and inimitable pizza.
Recommended for medium and long rising ‘ventilated’ dough.
New: the sourdough (biga) added to the dough speeds up the fermentation process, making the dough more digestible.
The secret of a successful pizza is a dough that tastes better than the toppings.