il Molino Chiavazza Type 0 Manitoba Flour 1kg | Italian High-Protein, Soft Wheat Flour for Bread, Pizza & Pastry | Ideal for Artisan Baking & Long Fermentation

Made a lovely pizza dough, well worth the money. Beautiful texture, soft inside and crispy outside.

Very good quality !

very good for home made bread

Good flour

I've been making my own pizzas for a while now, but have found a lot of flours aren't great for making pizza dough that can hold itself when making a thin crust.Thankfully, this flour has solved that problem!While it does come at a slight premium in terms of price it has a lot of bang for its buck. It's a very high quality product that helps the dough maintain its elasticity during preparation and hold its shape once cooked. It makes a lovely pizza dough and even makes a light enough deep pan with a fluffy texture that makes even that style of pizza a delight.

This is one of the finest flours I've worked with. Il Molino Chiavazza's Type 0 Manitoba flour delivers exactly what you’d want from a high-protein, Italian soft wheat flour. Whether used for pizza, rustic loaves or more delicate bakes, the results are reliably impressive. The texture of the flour is light and very fine, which gives dough an incredible elasticity and structure. Although it's on the more premium end price-wise for a single 1kg bag, the quality speaks for itself. You get a beautifully smooth dough that rises well and handles with ease, especially if you give it the time it deserves. It really shines with long fermentations, producing a deep, balanced flavour and a gorgeous crumb. The packaging is nothing fancy - it is a simple paper bag inside extra protective plastic - and it can be neatly folded down and clipped to keep fresh. A bit of flour dust escapes when opened, but nothing too dramatic. It's a pale, bright flour and mixes evenly without lumps.

This bread flour is very fine and excellent quality. It made great Focaccia and Pizza dough, with a light fluffy texture.It is more expensive than the normal Strong Bread Flour which I normally buy, but for specialist breads it's fantastic.

If you're looking to make high quality baking goods for special events this is great. It isn't the most economical for general use but I really think it's a good choice for events. The bread I made rose well, had a great texture, and tasted fantastic so it makes some great quality products. Overall, a good option but expensive for what it is.