Formulated for long-leavening doughs, this flour performs best in indirect methods such as biga or poolish, and supports maturation up to 48 hours or more.
W: 350–390
Protein: 13%
It ensures maximum elasticity and strength, allowing for high hydration and extended fermentation. Perfect for Neapolitan pizza, pizza in pala, and gourmet-style pizzas that require pronounced alveolation and a crisp crust.
