A high-protein flour made from soft wheat milled gently in Italy. It is ideal for artisanal American pizza and colourful baking and performs superiorly in long fermentation and high-hydration dough making.

• Uniquely balanced blend of Italian and European soft wheat varieties for superior gluten energy and extensibility.
• A slow and gentle milling process preserves starch molecule integrity for exceptional baking performance.
• Crafted explicitly for artisanal American pizza with excellent response in colourful baking and high-quality reheating.