Casillo Pizza Superiore Tipo "0" Pizza Flour
Pizza Superiore is a super-premium flour designed for chefs who demand precision, consistency, and superior dough performance. Unlike traditional type ‘0’ flours, this "Rough" flour is milled with cutting-edge technology while keeping the freshly harvested wheat intact.
Designed for high hydration and long fermentation, Pizza Superiore delivers exceptional stability, ensuring a soft, yet never rubbery texture with a deep, authentic aroma.
With a W strength of 340, this flour offers extended stability (18 minutes) and optimal water absorption (60%), making it ideal for doughs that require time to develop structure and depth of flavour.
Protein 13,5% s.s.
W 340
P/L 0,55
Absorption 60%
Stability 18 min
FN 300 s
Unmatched Dough Stability – Reliable fermentation and elasticity for superior handling.
Rich, Natural Aroma – Retains the wheat germ for full-bodied flavor.
High Absorption – Supports high hydration levels for airy, well-structured crusts.
Long Fermentation Performance – Ideal for traditional pizza-making techniques.
Fortified WHEAT flour (WHEAT flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)).
May contain: Soy, Mustard.
About Casillo
Born on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.
Since he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.
From this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.
After his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.
Buy Casillo Pizza Superiore Tipo "0" Pizza Flour at Ratton Pantry.
Pizza Superiore is a super-premium flour designed for chefs who demand precision, consistency, and superior dough performance. Unlike traditional type ‘0’ flours, this "Rough" flour is milled with cutting-edge technology while keeping the freshly harvested wheat intact.
Designed for high hydration and long fermentation, Pizza Superiore delivers exceptional stability, ensuring a soft, yet never rubbery texture with a deep, authentic aroma.
With a W strength of 340, this flour offers extended stability (18 minutes) and optimal water absorption (60%), making it ideal for doughs that require time to develop structure and depth of flavour.
Protein 13,5% s.s.
W 340
P/L 0,55
Absorption 60%
Stability 18 min
FN 300 s
Unmatched Dough Stability – Reliable fermentation and elasticity for superior handling.
Rich, Natural Aroma – Retains the wheat germ for full-bodied flavor.
High Absorption – Supports high hydration levels for airy, well-structured crusts.
Long Fermentation Performance – Ideal for traditional pizza-making techniques.
Fortified WHEAT flour (WHEAT flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)).
May contain: Soy, Mustard.
About Casillo
Born on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.
Since he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.
From this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.
After his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.
Buy Casillo Pizza Superiore Tipo "0" Pizza Flour at Ratton Pantry.
Original: $9.30
-70%$9.30
$2.79Description
Pizza Superiore is a super-premium flour designed for chefs who demand precision, consistency, and superior dough performance. Unlike traditional type ‘0’ flours, this "Rough" flour is milled with cutting-edge technology while keeping the freshly harvested wheat intact.
Designed for high hydration and long fermentation, Pizza Superiore delivers exceptional stability, ensuring a soft, yet never rubbery texture with a deep, authentic aroma.
With a W strength of 340, this flour offers extended stability (18 minutes) and optimal water absorption (60%), making it ideal for doughs that require time to develop structure and depth of flavour.
Protein 13,5% s.s.
W 340
P/L 0,55
Absorption 60%
Stability 18 min
FN 300 s
Unmatched Dough Stability – Reliable fermentation and elasticity for superior handling.
Rich, Natural Aroma – Retains the wheat germ for full-bodied flavor.
High Absorption – Supports high hydration levels for airy, well-structured crusts.
Long Fermentation Performance – Ideal for traditional pizza-making techniques.
Fortified WHEAT flour (WHEAT flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)).
May contain: Soy, Mustard.
About Casillo
Born on 26 December 1938 in San Severo to a family from Campania, Vincenzo Casillo spent his childhood playing in the courtyard of the mill owned by his father and uncles who gave him the passion for wheat that would accompany him throughout his life.
Since he showed strong entrepreneurial skills, Vincenzo decided to modernise the plants and expand the market, contributing to an economic growth that would turn the north of Bari into one of the most flourishing craft and industrial areas in southern Italy. He expanded the plant, built silos in reinforced concrete (among the first built in southern Italy), and introduced the mechanical handling of raw materials in bulk, which replaced the previous type of handling in bags.
From this moment on, the small original milling plant was transformed into a complex and diversified Industrial Group. There was a further development of the Group in 1990 when the children joined the business and became the protagonists of an acceleration in the company's development that projected the family business onto the international market.
After his death on 12 June 2006, his children and his wife Vanda Patruno set up the Vincenzo Casillo Foundation in his honour with the aim of contributing to a development that can become the basis for a healthy and productive social fabric and restore value to the territory in which Vincenzo Casillo worked.
Buy Casillo Pizza Superiore Tipo "0" Pizza Flour at Ratton Pantry.
