The flours for pizza Il Molino di Torino were created in collaboration with experts “Maestri Pizzaioli”. The high water absorption and the good extensibility make these flours ideal for all kind of doughs. From the collaboration with AVPN (Associazione Verace Pizza Napoletana) , two flours were born: short and medium leavening dough flours, specific for the preparation of the authentic Pizza Napoletana.