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EffeUno P250H - double-deck pizza oven allows you to prepare 2 pizzas at the same time in just 90 seconds. It will turn your kitchen into a real Italian pizzeria. Thanks to the two-level chamber, it will also be perfect for small gastronomy.

Whole grain flour with high-quality starch and strong gluten. Combined with water, it creates a flexible, easy-to-roll dough, ensuring an unusual end result.

Type "00" flour for pizza, 1kg.

Long-rising dough flour, 1 kg.

Excellent Pasini flour, recommended by AVPN for Neapolitan pizza. Average proving time. Maturing time at controlled temperature 0-4 ° C: 1-2 days.

Excellent flour from the Pasini mill. Short rising time. Maturing time at controlled temperature 0-4 ° C: 10 hours.

Excellent flour from the Pasini mill. Long rising time. Maturing time at 4 ° C controlled temperature: 1-4 days.

Excellent flour from the Pasini mill. Average proving time. Maturing time at controlled temperature 0-4 ° C: 20 hours.

Excellent flour from the Pasini mill suitable for the preparation of panettone and pizza with pre-dough. Long dough preparation. Rising time at controlled temperature 4°C: 1-4 days

Skinless tomatoes in 3kg thick tomato juice. Recommended by the AVPN Association for making real Neapolitan pizza.

Dried yeast 0,5kg Iaquone.