Cross checks on the best Italian wheat have resulted in a unique blend in the Italianmarketplace. Before launching it, Smorfia® was subjected to a long process ofapprovals and internal tests. Starting from the first laboratory analysis to the practicaltrials made by our team of technicians and expert pizza makers in Italy and abroad,that after a long period “with their hands into the dough” promoted Smorfia® as theideal flour for the Neapolitan Pizza.With a strength of 290W, as it was requested from the policy document of the VeracePizza Napoletana Association, this flour needs a 60-65% hydration.When baked at 400/450 degrees Celsius for 90 seconds, it offers the best in terms ofalveolation of the crust and lightness of the dough.LEAVENING: 18 hours at room temperature (+18° according to the officialinternational guidelines of the Verace Pizza Napoletana Association).24 hours at controlled temperature (+4°) for a fermentation with“fermo massa” technique.IDEAL FOR: light dough with high hydration and great alveolation.