Teglia Pizza Flour – Molini Pizzuti 10Kg sale Kiwi chef Mark Gregory has

Kiwi chef Mark Gregory has spent a lifetime in kitchens across the world

23rd March - Pukekohe

Hanging hooks for cookware

and a warm

reliable direct dough recipe and make 1kg of Neapolitan pizza dough entirely by hand (to take home)

Teglia Pizza Flour – Molini Pizzuti 10Kg sale Kiwi chef Mark Gregory has80% EASY HYDRATION For a soft pizza with a crispy outer crust, Teglia is the most suitable flour blend. It is a mix between type 0 soft wheat flour and whole milled Gentil Rosso soft wheat flour, an ancient grain typical of the Cilento area rich in vitamins and minerals. These are combined with rice flour, ideal for highly hydrated doughs, and soy flour, rich in proteins, fats and lecithins that stabilize the crumb. The dried durum wheat sourdough