INDUCED POLARISATION
Pizzarella rolls out the dough, needing just a light layer of common “00” fine grain flour on its membranes; the flour, though, won’t be absorbed in the pizza base, thanks to the edgy structure of its micro-particles.
Pizzarella in facts will retains on its membranes, in contact with the dough ball, a thin flour layer, thanks to its proprietary and breveted “ induced polarization” effect.