We put 100% of love and dedication into our pizza
At Marina's Pizza, we use only the freshest ingredients to create artisan pizza focusing on crust. The most important factor for great pizza dough is the flour. The type of flour you use will impact the properties of your dough. It's therefore important to choose a high-quality flour that gives the dough characteristics you're looking for. Traditional, Italian pizza dough is elastic and stretchy to work with, and gets crispy on the outside and soft on the inside when baked in the oven. To achieve this we use double zero flour.
Double zero flour, also called Tipo 00 flour, is Italian-milled wheat flour. Double zero (00) indicates how finely refined the flour is. It can be made from a variety of different types of wheat, both soft and hard. The protein/gluten content will vary depending on the type of wheat the flour is made from, but it mostly ranges from 8-12%. For pizza baking higher protein flour made from harder wheat, such as durum, is more beneficial.