Tonda

A blend of flours specially designed for the classic round pizza, called “tonda” in italian. A type “0” soft wheat flour, aromatic and nutritious, is combined with “Carosella” wholemeal soft wheat flour, an ancient grain rich in micronutrients dating back to Roman times: it is the hallmark of this flour with an intense fragrance. Thanks to the dried rye sourdough, the pH of the dough is lowered, improving the yeasts activity. With Tonda you get a unique pizza, with a very high hydration dough with the direct method (minimum 70% hydration) and a source of white fibre. Ideal for a medium-long maturation of at least 24 hours. For a perfect dough, choose 36 hours of maturation with 70% hydration. You can use it with the direct method or even with a pre-ferment.