Pizza flour

Express yourself

Every pizza masterchef has his own secrets. In this selection you can find plenty kinds of flour suitable for different rising time as well as different styles of pizza, from the traditional round pizza, pan pizza, or soft pizza.

Choos the best flour suitable for your processing techniques, and express your skills and your creativity.

0 PIZZA CORTA (short leavening)

Codice prodotto PZ0CO25

White flour milled from the blend of soft wheat grains. Perfect for easy kneading doughs. Best for pizza and focaccia quick to make.

W 280
PROTEINS >11%

Perfect for short rising time pizza.

0 PIZZA MEDIA (medium leavening)

Codice prodotto PZ0ME25

White flour milled from the blend of soft wheat grains. Perfect for 24/48 rising time doughs.

W 330
PROTEINS >12%

Best for making pizza and focaccia in all sizes with a rising time of 24/48 hours.

0 PIZZA LUNGA (long leavening)

Codice prodotto PZ0LU25

White flour milled from blend of highest quality soft wheat grains, perfect for pizza masters who choose the slow dough process. This is a strong flour, rich in proteins. Best for over 48 hours rising time recipes.

W 370
PROTEINS >13%

Perfect for long rising time pizza (48-72 hours).

PIZZA SOIA (pizza mix with soy flour)

Codice prodotto PZSOI25

Whole-wheat durum wheat semolina and soy toasted flour milled from a blend of selected soft grains.

W 370
PROTEINS >13,5%

Perfect for pan pizza and traditional round pizza and different kinds of focaccia.

A MAIUSCOLA

Codice prodotto MA0AA12

Enhance your performances to get the best.
A special blend of soft wheat grains to produce a wholesome strong high protein flour.

W 370
PROTEINS >13%

Exalt it this way: PIZZA: long rising time pizza (more than 48) focaccia, mother doughs, high hydration doughs, sourdough refreshing BAKERY: Croissant, brioches, creamy croissants, gubana,mother doughs, high hydrations doughs, refreshing of sourdough, pastries

B MAIUSCOLA

Codice prodotto MA0BB12

Would you like to raise the bar?
You can do it now thanks to this soft wheat grains mixture for high-hydration dough with long rising time of 24-48h.

W 330
PROTEINS >12%

Exalt it this way:

PIZZA: pizze 24-48 hours rising time doughs for pizza and focaccia, pan pizza, mother doughs, high hydration doughs, sourdough starter polish.

C MAIUSCOLA

Codice prodotto MA0CC12

A perfect performance in short time!
You can achieve the best in quick and short rising time recipes.

W 280
PROTEINS >11%

Exalt it this way: Best for short rising time pizza and focaccia, liquid sourdough starter.

H MAIUSCOLA

Codice prodotto MA0HH12

Next step? Only the best.
Make long rising time and highly hydrated dough with this flour made to grant you high performances.

W 450
PROTEINS >14,5%

Exalt it this way: BAKING: Soffiate, ciabatta, long rising bread, mother doughs of 24h+, high hydration doughs, sourdough starter. PIZZA: long rising time pizza and focaccia, mother dough of 24h+, high hydration doughs, sourdough refreshing. PASTRY: panettone, colomba, pandoro, self rising products sweet bread, babà, sourdough refreshing.

L MAIUSCOLA

Codice prodotto MA00L12

Looking for new challenges?
Test yourself with perfectly steady dough kneaded with the indirect method to grant your products high hydration and with great rising.

W 400
PROTEINS >13,5%

Exalt it this way: PASTRY: Traditional long rising cakes (panettone, colomba, pandoro), croissant, brioches, gubana, crostoli, galani, chiacchiere, sourdough refreshing. BAKINGE: Soffiate, ciabatta, long rising bread, mother doughs of 20-24h, high hydration doughs, sourdough refreshing. PIZZERIA: Pizza e focaccia, mother doughs 20-24h, doughs ad long rising irritation, rinfresco del lievito madre.

TYPE 0 BASE

Codice prodotto FI0BA25

This flour is finely milled from selected Italian soft wheat in a sustainable way in our fields, in compliance with quality and safety standards.

W 270
PROTEINS <11%

Best for straight dough method, medium and short rising time doughs. Perfect for bakery products , mother dough, pastry, pizza and fresh egg pasta.

ORGANIC TYPE 0

Codice prodotto FI0BI25

Organically farmed flour milled from carefully selected and certified Italian soft wheat in our fields.

W 230
PROTEINS >11%

Best for straight dough method and short-medium rising time recipes. Easy kneading and shaping, it is especially suitable for making organic recipes

ORGANIC TYPE 0 FORTE

Codice prodotto FI0BF25

Organically farmed strong flour milled from carefully selected and certified Italian soft wheat grains grown in a sustainable way in our fields

W 280
PROTEINS >12%

Best for straight dough method and short-medium rising time recipes. Easy kneading and shaping, it is especially suitable for making organic recipes

TYPE 0 BIGA

Codice prodotto FI0BI25

Strong white flour milled from high selected Italian wheat grown in a sustainable way in our fields, in compliance with quality and safety standards.

W 330
PROTEINS >12,5%

Best for indirect dough method, long rising time bakery products, pizza and pastries.

TYPE 1

Codice prodotto FI1BA25

This flour is finely milled from selected Italian soft wheat grown in sustainable way in our fields. The entire wheat grains including the nutritious bran, the wheat germ and the middling, are rich in proteins and retain their nutritional properties delivering a strong, distinctive flavour.

W 300
PROTEINS >12,5%

All-purpose flour, suitable for both sweet and savoury bakery products. Pleasant and fragrant taste.

TYPE 2

Codice prodotto FI2BA25

This flour is finely milled from selected Italian soft wheat grown in sustainable way in our fields. The entire wheat grains including the nutritious bran, the wheat germ and the middling, retain their nutritional properties delivering a strong, distinctive flavour.

W 300
PROTEINS >12,5%

Perfect for both straight dough and indirect dough method. Best for savoury and homemade recipes with a fragrant and tasteful flavour.

Pizza flour

Oasis Rachello