Farina Pizza Classica of Molini Lario is particularly suitable for the production of the dish classic pizza. This flour, due to its particular recipe, allows to obtain a smooth and elastic dough, particularly suitable for long leavening. The golden and homogeneous colour combined with the exceptional crunchiness are the essential characteristics to obtain a high level quality pizza employing such special flour.

Rheological values: W 420/450 – Type 00 flour

Farina Pizza Teglia of Molini Lario is particularly suitable for the production of pizza by the slice, pan pizza and focaccia. This type of flour, due to its particular recipe, is suitable for medium/short leavening and allows to obtain an easily extensible dough that annuls the manufacturing difficulties. The flour for pizza will give to your product a regular texture and an exceptional fragrance.

Rheological values: W 250/270 – type 00 flour 

Farina Pizza Tricolore of Molini Lario is particularly suitable for dish pizza, pan pizza or focaccias requiring a medium lasting leavening with bigas and natural yeast.

Rheological values: W 300/320 – Type 00 flour