Professional line > Pizza > Flour
Roman pizza and pinsa
Neapolitan pizza and direct dough
Neapolitan pizza and indirect dough
Flat pizza or pizza by the slice with direct dough
Classic pizza, pizza tirata and pizza al padellino with direct-doughs with short leavening times
NEOPOLITAN pizza direct dough
Contemporary, pizza tirata and pizza al piatto with medium and long leavening times
Pizza al piatto, pizza a pala, Pizza teglia Roman style, pizza slices trancio and focaccia
