La Molisana Farina 00 Di Grano Tenero Flour is ideal for desserts, sauces, bread, pizzas, crepes, pasta, and Gnocchi. Moreover, chefs use this flour when making tempura as the batter will be soft and light, and then very crispy when cooked.
Thanks to Pricehipster
Time to stock up. I really like this for pizza dough. Word of warning it will make a stickier dough than plain or bread flour given the same hydration %.
Anyone used this for pancakes?
(Really like this brand fyi. Their pasta is excellent.)
Yes, I mostly use 00 flour for pancakes.
Mille Grazie.
Of course it is.
I just stocked up on IL Molino pizza flour yesterday at WW for $1.80/kg
Both great flours for pizza dough. I think Il Molino (pizza) might have slightly higher protein content.
I always look for something with 12g per 100g or above for pizza dough, this one does make a good dough
I've noticed a few "protein flours" which are around 20g protein/100g crop up. I grabbed a bag for pizza bases, see how it goes haha
This flour is great - 3 day bulk cold ferment then cook in ooni koda, fantastic pizza. I found this flour to be the best. Better than caputo
I made a poolish last Friday and didn't make dough with it until Monday, then I left the large dough ball the fridge until Wednesday afternoon and made dough balls which I used a few off that night. The dough was so soft and foamy. I used more last night and will see if the two remaining have survived tonight. Long duration cold fermenting gives great tasting, aerated as frig dough.
I have found I need to turn the ooni koda down a bit to not get burnt bottoms though.
Thanks, great for pizza it makes a noticeable difference👍