Staccapizza Semolina Molino Spadoni – Blend for the Pizza Peel

Your pizza slides from the peel to the oven without tearing

The tricky moment of a homemade pizza is the transfer: the dough sticks to the peel and loses its shape. Staccapizza, meaning "pizza-releaser" in Italian, is sprinkled underneath: its grains roll between the dough and the work surface, and the pizza slides to the oven. The 5 kg bag lasts for many pizza nights.

What you will taste

• Texture: grainy and dry between the fingers, like fine sand.
• Aromas: cereal, slightly earthy.
• Taste: neutral, it goes with the base of your pizza without changing it.

How to use it

• Sprinkle the peel or the work surface before laying the stretched dough on it.
• Under a focaccia or a pissaladière, for a slightly crisp base.
• Under a ciabatta or a homemade loaf, just before baking.

Where it comes from

Molino Spadoni belongs to the Spadoni family and is located in Coccolia, in the municipality of Ravenna, in Emilia-Romagna. Livio, Libero and then Leonardo have run it since 1921, and the historic Coccolia mill dates from 1445.