Catalogo Fiere Parma

Smorfia, Neapolitan Pizza flour from 100% Italian wheat. Smorfia was born out of our supply chain experience with the ITALICA brand, from the research of our R&D and Quality Check departments, from the practical trials of our team of technicians and from the ongoing discussion with professional pizza makers. With a strength of 290W, as requested from the policy document of the Verace Pizza 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 of alveolation of the crust and lightness of the dough.