Caprì Manitoba Long Proving Times
Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.
Ideal for: Pizzas with long proving times
Weight : 1 kg, 5kg