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Search "pizza" 29 results have been found.
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IL PIZZARELLO
professional kit to cook pizza at home.It includes:- A SHOVEL PIZZA- A STONE FIREWALL- A CHOPPING BOARD SERVIPIZZA- A pizza cutter STEEL- 1 kg of SPECIAL FLOUR FOR PIZZA IACQUONE- A BOTTLE 100ml Extra Virgin Olive Oil SPRAYLEGGERO MANTUA
FOR VERACE ROMANA PIZZA
INGREDIENTS: "Italian and European" “0” soft wheat flour type , soya flour, regrounded durum wheat semolina, sour dough, rice flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Roman round, by the meter and pan pizza – Medium rising time KG 25
“LUNA BIANCA” FOR PIZZA
INGREDIENTS: "Italian" ”00” soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: traditional round pizza, short rising time KG 25
PER PIZZA "LUNA GIALLA"
INGREDIENTS: "Italian" and north America soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, round, by the meter and pan pizza. Rising time medium/long KG 25 - 10
“LUNA ROSSA” FOR PIZZA
INGREDIENTS: "Italian" and north America "00" soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, long rising time KG 25
“LUNA AZZURRA” FOR PIZZA
INGREDIENTS: North America 00 soft wheat flour type ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, to reinforce weaker flour – long rising time KG 25
"LUNA NERA PLATINUM" FOR PIZZA
INGREDIENTS: "Italian" “00” soft wheat flour ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: round and pan pizza, to strengthen weaker flour, extra long rising time KG 25
FOR ROUND ROMAN PIZZA
INGREDIENTI: "Italian and European" "00" soft wheat flour type, soja (OGM FREE), regrounded durum wheat semolina, sour dough. CARATTERISTICHE ORGANOLETTICHE: Odore e sapore gradevoli e caratteristici IMPIEGO: Round Roman pizza – Long rising time KG 25
FOR ROMAN CUT PIZZA
INGREDIENTS: "Italian and European" "0" soft wheat flour type, soya (OGM FREE) flour, reground durum wheat semolina, Sour dough (soft wheat flour, flour of malted soft wheat, saccharomyces cervisiae) ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Roman pan pizza. To strengthen weak flour. Long rising time KG 25 - 10
FOR PEEL PIZZA
INGREDIENTS: Italian and European ”0” soft wheat flour, Soya Flour (OGM FREE), Reground Durum Wheat Semolina, Sour Dough, Rice Flour, natural aromas ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: by the meter, classic, in pan – Rising time medium long KG 25 - 10
