Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) cutter Its stackable design with a

Its stackable design with a raised bottom keeps boxes separated

The "Volare" flour was developed as the result of long research to make a product that's crispy

richer in flavor and fiber content compared to typical

as well as Detroit style pizza

This professional flour is ideal for making Neapolitan

Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) cutter Its stackable design with aPetra 5072 is a phenomenal flour for long fermentation pizza dough. This flour is perfect for creating dough with medium and long proving times, even at controlled temperatures of 4C. This flour develops a strong and flexible gluten network and it's particularly recommended for Roman style pizza and Pinsa. The addition of stabilized wheat germ amplifies the flour's flavor and its ability to absorb significant water, up to 85% hydration.