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shredded cheese
stone ground Scottish Oatmeal
If you simply can’t get enough of chocolate
Baking: 12 +/-2min at 170 +/-10°C (338 +/- 18°F)
Le 5 Stagioni Cibatta Romana Pizza Dough 10kg napoloetana shredded cheeseIt is a mixture developed for the production of Roman style in pala pizza dough. It is particularly suitable for high hydration direct and indirect dough and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolated crumb and a crispy crust, light on the palate. Its particular composition (which includes Naturkraft sourdough) makes it particularly suitable for long leavening dough at controlled
