Masterclass dedicated to contemporary Pizza carried out by Alessandro Lo Stocco, pizzeria and pastry advisor and Brand Ambassador of the brand Molino Casillo. With a lifetime dedicated to study and specialization in pizza, he has spent a stage of his life in New York and has traveled around the world developing his profession, which has helped him understand to what extent pizza and Italian gastronomy in general, represent a heritage that must be valued.
In this Masterclass, Alessandro Lo Stocco is going to use Molino Casillo's 8 flour to make his proposal. A type 0 flour made with wheat germ is a very versatile flour and a good choice for a contemporary pizza to achieve good air holes of the dough.