After several years of market testing and product development, at the beginning of 2021, Molini Lario has released GranPizza Line, a complete family of wheat flours for pizza, with the purpose to provide all different types of pizza, such as Classica, Neapolitan, Romana, in Pala or in Teglia, with extraordinary qualities.
The concept behind this family of products is that there is no such a thing as the best pizza flour, but each type of pizza has peculiar features which require specific performances.
For this reason, the varieties of grain and the milling techniques used in these pizza flours are essential to obtain a correct protein structure required for the fermentation stage, thus creating a highly digestible finished product.
It is possible to choose between a manifold range of type 00, a special Originale type 0 100% Italian grains and also Tanta Fibra Pizzeria Type 1, Whole wheat and Multicereals flours all combinable with Hylario natural starter and dry brewer's yeast.
When talking about flour types and capabilities, sky is the limit. Like the colour palette of a painter, a pizza maker chooses the flour which fits the best to make pizza his work of art.