La Napoletana flour approved and certified by the Verace Pizza Napoletana (AVPN). Type 00 soft wheat W 310 P/L 0.60 Proteins 12%
It’s perfect for an authentic Neapolitan pizza. Ideal for medium rising time (10-12hr at room temperature +25 or 12-24hr at +4).
87 Fore St., Kingsbridge, Devon. TQ7 1AB
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