Semola Rimacinata 1Kg Molino Dallagiovanna - Cake Love

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Molino Dallagiovanna Pasta Flour type Semolina extra S2

Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.

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Molino Dallagiovanna - Semola Rimacinata Flour - 1kg – Woody Oven

This “Rimacinata Cuore” is Sicilian grain miller Filippo Drago’s version of everyday Sicilian flour, made from the Simeto, Duilio, and Appio varieties