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Elevate your pan pizza game with the same pan used by the best Pizza Al Taglio shops in Rome
with a round
If you are making pizza in a conventional oven
medium and long leavening or indirect doughsand for hydration up to 80%
Petra 5020 Più Ricca – Type 0 Pizza Flour with Oat and Rye (2.5kg / 5.5lbs) gift Elevate your pan pizza gamePetra 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
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