Explore the ideal flour power for extra-large pizzas and focacce: this professional blend is designed for those looking for maximum performance in the kitchen and in the workshops. Thanks to its high strength (W 320-360) and exceptional stability, it guarantees controlled leavening and impeccable performance even in the most complex conditions. Working big dough has never been so simple.
What to use it for?
The Flour 00 for Pizza & Focacce XXL is perfect for:
✔ Classical and Neapolitan pizza
✔ High, soft or crisp leaves
✔ Pizzas in the shovel and the Roman
✔ Direct and indirect dough with biga or yeast mother
✔ All processes with long or double leavening
Why choose her?
Because it's a professional high yield flour, designed to hold stacks rich in liquids, long processing times and high production needs. It is perfect for those who want to achieve fragrant products, light and with an excellent alveolatura, maintaining control over all phases of breadmaking.
Benefits
✔ High strength and toughness: W 320-360, perfect for long leavening
✔ Great stability of the dough: simpler and more precise processing
✔ High hydration: absorbs more water while maintaining elasticity
✔ Perfect for XXL doughs: focacce and pizzas in large format
✔ Makes the dough light and digestible
✔ Supports biga, poolish and yeast mother
✔ Final consistency soft inside and crispy out
✔ Ease of drawing and forming
✔ Excellent development in the oven
Main Features
Working
Flour obtained from selected grains with a high protein content, finely ground to ensure maximum workability.
Structure and yield in the stacks
Excellent leavening and strong water absorption capacity (60-62%), ideal for hydrated and voluminous dough.
Flavor and aroma
Gently neutral, it enhances the seasonings and guarantees balanced results to the palate.
Visual appearance and texture
Pure white color, velvety to the touch and easily spreadable.
Suggested Uses
Ideal for:
✔ Classic pizza
✔ Pizza in the shovel
✔ Genoese focaccia
✔ Bare mouth
✔ XXL stuffed pizzas
Practical Council:
For more digestible dough, try a 45% 18h hydration biga and complete with direct dough for a fragrant and light pizza.
Formats and Packing
📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.
Conservation and Mode of Use
📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.
FAQ - Frequently Asked Questions
❓ Can I use it for desserts?
➡ Yes, but it is more suitable for long leavened salty dough.
❓ What is the difference between flour 0?
➡ The 00 is more refined and perfect for very elastic and soft work.
❓ Does he have gluten?
➡ Yes, it contains gluten of course present in the soft grain.
❓ Is it suitable for home use?
Of course! Also excellent for domestic ovens.
❓ Does it support cold leavening?
➡ Yes, it also maintains excellent performance in cold rooms.
❓ Can you use it for doughs with biga or yeast mother?
Assolutamente Absolutely, it is perfect for both techniques.
❓ Can I use it for high Apulian focaccias?
➡ Yes, it is one of its ideal destinations.
❓ Is it suitable for very hydrated dough?
➡ Yes, thanks to its absorption of 60-62%.
❓ Does it spread easily by hand?
➡ Yes, it has an excellent elasticity.
❓ Is it also suitable for professionals?
➡ Yes, it is designed for the needs of pizzerias and bakeries.
