Dry Yeast Molino Spadoni – Pizza and Bread

A pizza dough that rises, even on a Sunday evening

A dough as flat as a pancake despite all your care is often down to the yeast. This 500 g size stays with you from one bake to the next, for pizza and bread alike, without hunting for small sachets forgotten at the back of the drawer.

What you will taste

• Texture: an open, airy crumb with an elastic chew.
• Aromas: milky and cereal when it comes out of the oven.
• Taste: a round, light dough, neither dense nor gritty.

How to use it

• Neapolitan pizza, with a Molino Spadoni pizza flour.
• Soft focaccia, crusty ciabatta or weekend brioche.
• For a long fermentation in the refrigerator: reduce the amount and let time do the work.

Where it comes from

Molino Spadoni is an Emilia-Romagna house based in Coccolia, in the municipality of Ravenna. Three generations of the Spadoni family have run it since 1921: Livio, Libero, then Leonardo. A miller above all, the house also offers this yeast for pizza and bread.