Pizza flour type 00 "La Farina 14"

Pizza flour type 00 "La Farina 14"

Enjoy a light, fluffy pizza based on the original italian traditions with our Pizza flour type 00 "La Farina 14". The pizza flour contains 14% protein and a high water absorption of at least 60% - the best conditions for a long and gentle dough fermentation of 1-3 days. The result: a very aromatic taste and airy base with only a short baking time. "La Farina 14" is therefore particularly suitable for a Neapolitan style pizza or for pizza breads.

100 g Pizza flour type 00 "La Farina 14" contains

calorific value1480 kJ (349 kcal) fat1,0 g
protein14 g saturated fat0,1 g
carbohydrates69 g dietary fiber4,0 g
of which sugars0,4 g salt< 0,01 g
Ingredients Wheat flour

The values are subject to normal variations in natural products.

contains:   Icon gluten

Pizza dough 


  • 1 kg Pizza flour "La Farina 14"
  • 20 g salt
  • 2-3 g dried yeast
  • 600-650 ml cold water
  • 20 ml oil


Mix the pizza flour and the dried yeast for about 1 minute.

Now add gradually cold water and knead for about 5-10 minutes. After adding the salt knead again 2 minutes. After that, add the oil and knead until a smooth dough. Brush the dough with a little oil, cover it and leave it to rise overnight (it is possible until 3 days) in the refrigerator (4°C).

Let the dough rise for a few hours at room temperature before baking. Then, form 6-7 balls out of it. As soon the balls have doubled in volume, they are ready to bake: press the dough flat, cover the dough with your favourite topping, and bake in the preheated oven (250°C) on a greased or lined baking sheet for approx. 7-10 minutes.