Fast-growing in popularity Petra 5037 is an ideal flour for long leavening Italian pizza dough.
Type 0 soft wheat flour, obtained by milling Italian and EU wheat of certified origin. It is a flour with a high liquid absorption capacity, very stable in processing and already balanced to ensure optimal yield for the types of processing and leavening indicated.
Ideal for all pizza doughs, pan pizza and long leavening focaccia.
Tipo "0" 12.5kg
