Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) gift able to absorb more water

able to absorb more water and withstand longer fermentation

and wood ovens

Petra 0115 is an additive‑free whole rye flour noted for very high liquid absorption—plan on ~90% hydration or higher relative to flour weight

Varietal: Multivarietal (Leccio del Corno

Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) gift able to absorb more waterPetra 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.