This flour, made from stone-dehulled wheat, is very versatile and holds up well even during long fermentation times. Once baked, the presence of wheat germ gives the pizza a richer, more aromatic flavor, resulting in a full and natural taste profile.

Dough maturation
8-12 hours at room temperature.
Dough storage
Refrigerated at 4°C for over 3 days.
Ideal for
All types of pizza.