Flour for pizzerias: for pizza professionals

From the fusion of tradition and innovation comes FOGLIA ORO. A Type 1 flour with toasted wheat germ, developed for pizzas with a unique aromatic profile, a well-developed crust, and a light structure.
Thanks to its high protein content and great elasticity, this flour is ideal for long fermentation doughs (24–48 hours) using indirect methods. FOGLIA ORO guarantees volume, aroma, and a distinctive flavor that is enhanced in preparations with biga.

Type 0 soft wheat flour for pizzerias with high protein value and remarkable extensibility, characterized by a high absorption index and excellent stability. Perfect for long rising/maturing gourmet pizza. The flour manages to maintain performance over time, withstanding processing shocks and thus minimizing waste. Ideal for indirect doughs.

Soft wheat type 0 pizza flour with medium protein value. It is characterized by a good absorption index and extensibility, making it ideal for direct and indirect doughs, medium-long leavening and maturation. Also suitable for traditional pizza napoletana.

Soft wheat type 0 pizza flour with medium/low protein value. It has a balanced absorption index and is ideal for direct doughs with short leavening times.

LA NAPOLETANA is the ideal flour for a contemporary pizza with a high, fragrant and honeycombed crust. Milled from a selection of the best grains, with a high protein content, it is a type 0 flour for pizzerias that guarantees volume and softness to medium/long rising doughs.

A flour mix for pinsa romana made from wheat flour, rice flour, soy flour and sourdough, with a characteristic aromatic component. The traditional pinsa romana is a digestible product, crisp on the outside and soft on the inside, easy to make thanks to this ready-to-use mix, already complete with sourdough.