Make pizza night a success every time with this pizza flour from the fourth-generation experts at Molino Pasini. It’s formulated especially for home pizza-making by a mill in the northern Lombardy region that supplies professional-grade flour to chefs and bakers across Italy. You’ll get restaurant-quality pizza with a soft, supple chew and satisfyingly crispy crust.
Italian chefs wouldn’t dare use the same flour for hearty focaccia as for smooth pasta dough, and neither should you. Wheat flour in Italy is primarily ground from two different types of grain: grano tenero (“soft wheat”) and grano duro (“hard wheat”). Grano tenero is the wheat flour we’re most familiar with in the U.S., while grano duro is also known here as semolina. A numbering system for grano tenero flours is used to indicate how much of the wheat bran is retained—in other words, how finely milled the flour is. The finest variety, type 00, contains no wheat bran at all and is extremely fine, used primarily for fresh pasta. Type 1 is similar to what we would call all-purpose flour, and the coarsest, type 2, is best for bread. This type 0 flour makes a soft, never-tough pizza dough that rises beautifully.
For more than 100 years, Molino Pasini has been milling flour in Mantua, a capital of fine art and opera, during the Italian Renaissance. In a nod to their home’s rich cultural history, their motto is “the art of making flour.” Four generations of the Pasini family have dedicated their talents to perfecting finely balanced flours of all kinds for cakes, bread, pizza, pasta, and more. Their state-of-the-art mill has been designed to replicate traditional milling techniques using cutting-edge technology to ensure the highest quality. Their slow, gentle milling process retains more of the Italian-grown wheat’s flavor and nutritional properties.