Pizza in Teglia

Pizza and focaccia. For doughs with up to 80% hydration and long leavening times (48 hours). Suitable for pre-prepared dishes.

Where can I buy the flour?

The ideal flour for high-hydration doughs. Designed for those who love working with highly hydrated doughs, achieving airy, light and flavour-rich pizzas and focacce. Made with soft wheat flour type “0” and vital wheat germ, it ensures a extensible and easy-to-handle dough, ideal for simple and precise stretching, and can be worked by hand or with a stand mixer.