Professional flour for traditional “Neapolitan” or “wagon wheel”-style pizza, created by combining the best type0 wheat flour and La Ferté stone-ground ancient Sicilian Russello durum wheat flour.

Durum wheat flour gives an intense flavor to the final product and greater crispness to the edge of the pizza, plus, due to the retention of the germ, also greater nutritional value.

Suitable for doughs requiring up to 6 hours of leavening at T. A. or with refrigerated control up to 48 hours. Up to 75% hydration is recommended.