Teglia

For a soft pizza with a crispy outer crust, Teglia is the most suitable flour blend. It is a mix between type “0” soft wheat flour and whole-milled “Gentil Rosso” soft wheat flour, an ancient grain typical of the Cilento area rich in vitamins and minerals. These are combined with rice flour, ideal for highly hydrated doughs, and soy flour, rich in proteins, fats and lecithins that stabilize the crumb. The dried durum wheat sourdough gives the blend an exquisite aroma, as well as improving the yeasts activity. 

Ideal for a medium-long maturation of at least 24 hours. For a perfect dough, use it after 48 hours of bulk maturation with an 80% hydration. We recommend working it  with the direct method.