Pizzuti Costa d'Amalfi Oro at a glance
Costa d'Amalfi Oro is the premium pizza flour of Molini Pizzuti, a strong type 00 wheat flour for Neapolitan pizza and long leavening, in a professional 25 kg sack. Its high-strength gluten network supports long, slow fermentations and high hydration, baking to a soft, airy, well-leavened cornicione. The choice of pizzaioli who want a top-tier, dependable flour.
What this flour is
A finely milled type 00 soft wheat flour with a high W (strength) index, built for the demands of professional pizza. The strong gluten lets the dough rise for many hours without losing structure, the key to the light, digestible crust of true Neapolitan pizza.
The producer
Molini Pizzuti mills flour in Campania, near the Amalfi coast, and specialises in flours for pizza. Costa d'Amalfi Oro is its top line, formulated for long-leavened, high-hydration doughs and trusted by pizzerias across Italy and beyond.
Why high strength for pizza
For Neapolitan pizza the dough often rests 24-72 hours. Only a strong flour can hold gas through such a long fermentation, producing the puffed, leopard-spotted cornicione and the soft, light, easy-to-digest base that define the style.
Technical specifications
Made from soft wheat flour type 00, high strength. 25 kg sack. Contains gluten. Store in a cool, dry place. Average values per 100 g: about 343 kcal, 1.5 g fat, 13 g protein, 71 g carbohydrate.
Professional uses
The reference for Neapolitan pizza with long leavening (24-72 h), high-hydration doughs, focaccia and pinsa, and enriched breads. Use with biga or poolish and cold fermentation for the best crumb.
Pairings
San Marzano tomato, fiordilatte or buffalo mozzarella, basil and a good extra virgin olive oil - the classic Margherita built on a long-leavened base.
Storage and delivery
Store in a cool, dry place away from humidity. LAPA delivers across Switzerland - to pizzerias, bakeries and restaurants in Zurich, Bern, Geneva and beyond - six days a week and with no minimum order.
Who it is for
Pizzaioli and bakers who want a premium, high-strength flour for long-leavened Neapolitan pizza and high-hydration doughs.
