Why the flour matters
for a good pizza

The customer sees the topping. The pizzaiolo thinks first about the flour. Here's why it is, in fact, the foundation.

The strength of the flour

Flours are measured by "strength", that is, by how much gluten they develop. A strong flour holds a dough that proves long without tearing. That's why we don't use just any flour off the shelf.

Why it allows long maturation

Only the right flour withstands 48 hours of cold maturation. In all that time, the dough develops flavor and becomes easy to digest, without turning into a puddle.

A heavy base doesn't come from too much pizza, but from a rushed dough.

How it shows on the plate

The result is a fluffy base, with air pockets, that doesn't sit heavy. You feel the difference the next day: you enjoyed the pizza, but it didn't weigh you down.