Type 0 common wheat strength flour, obtained by milling and subsequent purifying of the raw material.Suitable for direct or indirect doughs that require long processing: leavening up to 12 hours and refrigerated control up to more than 48 hours. Good hydration (up to 75%) and prolonged kneading are recommended, so as to relax the gluten mesh.Designed for the pizzeria sector, it is ideal for making contemporary or pan pizza.