Petra 5020 Più Ricca – Type 0 Pizza Flour with Oat and Rye (2.5kg / 5.5lbs) gift its Best Before date

its Best Before date

This is in contrast with most other pasta flours

Tilting Pins for Cooling (1 set) – Properly cool loaves upside-down to preserve height and airy structure

43-44% hydration

If you are making pizza in a conventional oven

Petra 5020 Più Ricca – Type 0 Pizza Flour with Oat and Rye (2.5kg / 5.5lbs) gift its Best Before datePetra 5020 Pi Ricca is a Type 0 pizza flour crafted for long, stable fermentations. Gently milled on castiron rollers, it blends soft wheat flour with remilled durum semolina, oat, and rye to deliver high water absorption (up to 85% hydration), excellent dough stability, and a fragrant, characterful crumb. Recommended for roomtemperature ferments up to ~16 hours or coldcontrolled maturation at +4 C for up to 48 hours, it helps you achieve light, airy