How to use:

Advised dose of MADREPIZZA: 3% of the flour.


Add it directly during the kneading process to increase rising and improve the cookability of the dough when the balls are resting. It intensifies the flavour, making it similar to that of bread produced with traditional methods that use long proofing times. It does not substitute the yeast, but we advise reducing the usual amount of yeast to around 50%.

Ricetta Madrepizza Molino Spadoni