Type 2 pizza, thanks to the greater presence of bran particles close to the aleurone layer of the grain, is a blend that allows for the creation of pizzas with an intense flavor, as well as a slightly darker color. The presence of wheat germ gives the pizza a richer and more aromatic flavor and improves crispiness.

Dough maturation
8-12 hours at room temperature.
Dough storage
Refrigerated at 4°C for over 2 days.
Ideal for
All types of sliced pizza.