Premium Smorfia Flour is a unique Italian flour blend developed specifically for creating authentic Neapolitan-style pizza. Created through extensive testing and cross-analysis of some of the finest Italian grains, Smorfia was developed and tested by a team of professional technicians and expert pizzaioli in Italy and abroad.

With a W strength of 290, Smorfia offers an excellent balance of strength and elasticity, making it particularly well suited to Neapolitan pizza dough. The flour performs best at approximately 60–65% hydration, allowing bakers to achieve a light, airy dough with exceptional structure.

When baked at 400–450°C (752–842°F) for approximately 90 seconds, Smorfia delivers outstanding results, producing a beautifully light and airy crust with pronounced alveolation in the cornicione.

Designed for pizza professionals and serious home pizzaioli, this premium Italian pizza flour is an excellent choice for creating authentic Neapolitan-style pizza with a light, well-developed crust and traditional texture.

Why You'll Love It

• Premium Italian flour blend
• Specifically developed for Neapolitan-style pizza
• W 290 strength
• Recommended hydration: approximately 60–65%
• Excellent elasticity and dough structure
• Produces a light, airy crust with a well-developed cornicione
• Ideal for high-temperature pizza ovens
• Designed for approximately 400–450°C / 752–842°F baking
• Tested by professional pizzaioli in Italy and internationally