Petra 5020 Più Ricca – Type 0 Pizza Flour with Oat and Rye (2.5kg / 5.5lbs) gift medium and long leavening or

medium and long leavening or indirect doughsand for hydration up to 80%

If you are making pizza in a conventional oven

Tilting Pins for Cooling (1 set) – Properly cool loaves upside-down to preserve height and airy structure

This is in contrast with most other pasta flours

Pala e Pinsa flour from Molino Pasini is designed for making pinsa romana

Petra 5020 Più Ricca – Type 0 Pizza Flour with Oat and Rye (2.5kg / 5.5lbs) gift medium and long leavening orPetra 5020 Pi Ricca is a Type 0 pizza flour crafted for long, stable fermentations. Gently milled on castiron rollers, it blends soft wheat flour with remilled durum semolina, oat, and rye to deliver high water absorption (up to 85% hydration), excellent dough stability, and a fragrant, characterful crumb. Recommended for roomtemperature ferments up to ~16 hours or coldcontrolled maturation at +4 C for up to 48 hours, it helps you achieve light, airy