Flour Precious - Gourmet Pizza
Flour Precious - Gourmet Pizza Flour Precious - Gourmet Pizza

Flour Precious - Gourmet Pizza

Type 0 Flour with teff, quinoa, hemp and chia, for unique long-rising bread, pizza and focaccia, rich in seeds and cereals.


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Usage tips

Suitable for pizza, focaccia, bread and long maturation leavened products and rich leavened desserts.

Ideal for pizza, bread and focaccia with seeds and cereals with long maturation. Recommended for use in pure form. W: 300-320


W 300 - 320. The strength index (W) is to be considered as a term to define the best use of the product.

Strength is the ability to form the gluten network (which retains more or less carbon dioxide) and the power of liquid absorption, the proteins responsible for gluten formation are two insoluble proteins: gliadin and glutenin.

Weak flours form a gluten network that retains little carbon dioxide and has reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a long rising time.

Strong flours are rich in gluten, absorb liquids to a greater extent and retain more carbon dioxide. The dough is tenacious, very elastic, and suitable for supporting long rising times.

Recommended recipe

Long rising pizza with Farina Prelibata


  • 500g of Farina Prelibata
  • 2g of Dry beer yeast
  • 300/320g of cold water
  • 15g of extra-virgin olive oil
  • 10g of salt

In a bowl, mix the flour and the dry beer yeast. Add the cold water little by little and knead. Add the extra-virgin olive oil and the salt. Divide the dough into two previously greased bowls. Cover with slightly oiled food-grade nylon and let mature in the refrigerator for 40/48 hours. Then take the dough from the fridge, let it return to room temperature and shape the pizzas. Add the desired ingredients and then bake at the maximum temperature for 15/20 minutes.

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