Pala

The ideal blend of flours for “pizza in pala”, traditional pizza cooked on a peel. At the base a strong flour, the type "0" soft wheat flour that goes well with the "Senatore Cappelli" durum wheat semolina, an ancient grain rich in micronutrients that recalls the fragrances of the past. Rice flour facilitates the absorption of large quantities of water allowing the creation of a highly hydrated dough, for a light final product with a crispy crust. Soy flour characterizes the aroma and stabilizes the structure of the dough. Lastly, the dried wheat sourdough, with its unmistakable taste and aroma, improves the activity of the yeasts. Ideal for medium-long maturation of at least 24 hours. For a perfect dough, use it after 48 hours of mass maturation with 80% hydration. We recommend working it with the direct method.