Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) gift Yellow 'piennolo' tomatoes

Yellow 'piennolo' tomatoes

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

as shown below

and immediately preserved

Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) gift Yellow 'piennolo' tomatoesPetra 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.