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Le 5 Stagioni Pizza Napoletana Italian "00" Flour
Le Cinque Stagione Napoletana is a specialty flour for making Neapolitan style Pizza. It is a soft wheat flour type “00” with medium-high protein content (Min. 11.5%) suitable for all ‘Direct’ and ‘Indirect’ preparation. This provides the dough with excellent elasticity and guarantees an soft, springy crust, key features of Neapolitan Pizza.
This flour was developed in collaboration with the pizzaioli master chefs of the Associazione Verace Pizza Napoletana, an organisation founded in 1984, which outlines rules and protocols of production for making ‘true’ pizza following Neapolitan traditions and history.
