Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) cutter This professional flour is ideal

This professional flour is ideal for making Neapolitan

Its stackable design with a raised bottom keeps boxes separated

delivering exceptional softness and keeping quality

as well as Detroit style pizza

richer in flavor and fiber content compared to typical

Petra 5072 Pizza Flour with Stabilized Wheat Germ (2.5kg / 5.5lbs) cutter This professional flour is idealPetra 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.