Pizza flour

Pizza flour is a special type of wheat flour with a high gluten content, most commonly of the 00 type, originating from Italy. It is characterized by very fine milling and high elasticity, which gives the dough the right structure and stretch. When baked, it creates a light, airy crust with characteristically crispy edges. It is used primarily for making authentic Neapolitan dough, but also works well for focaccia, calzone, and flatbreads. Thanks to its high protein content, the dough can withstand long fermentation, which gives the finished pizza a more pronounced flavour and better digestibility.