High performing type '0' flour suitable for direct dough and as a refreshment flour for indirect dough. 
A good hydration of the dough makes it extremely versatile and perfect for many baked products, from bread loafs to focaccia. 
Ideal for all types of pizza dough (direct and indirect/pre-ferments) where a crunchy crust and excellent alveolation is required. 

Technical information:
W: 300 +/-10
P/L: 0.4 - 0.6
Protein: 13.5%