Base for making pizza, differs from many other similar products for its organoleptic qualities. Composed of flour of durum wheat with special qualities and extra virgin olive oil, this product is used for its versatility from professional 'pizzaioli' and housewives too. After resting for 12/18 hours the base is rolled by hand by 'chef pizzaioli', blocking the process of leavening at the right time.Packed in ATM.