Flour type 1R - crispy pizza

Flour type 1R - crispy pizza

Flour Type 0 and semolina of hard wheat, for pizza and for bread with long leavening.

It is recommended for maturations of 48/72 hours.

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Tipo 1R flour is rich in minerals and fiber, with a valid nutritional contribution. It guarantees good water absorption and is suitable for long maturation doughs.

Usage Tips 

Suitable for rustic bread, pizza, and focaccia with long maturation and sweet leavened products.


 W 320 - 360.  The strength index (W) should be considered as the wording to define the best use of the product.

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

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

Strong flours are rich in gluten, absorb liquids in a higher percentage, and retain more carbon dioxide. The dough is tough, very elastic, and suitable for long fermentation.

Recommended Recipe 

Long Leavening Pizza with Type 1R Flour and Farzut 


  • 210g of Type 1R flour
  • 140g of Farzut flour
  • 200g of water
  • 1g of dry brewer's yeast
  • 1 tablespoon of extra virgin olive oil
  • 6g of salt

In a bowl, combine the flours and yeast. Add cold water little by little and knead. Add extra virgin olive oil and salt.
Take the dough and transfer it to a bowl; cover with nylon and put the bowl in the fridge for 70 hours, then take the dough out of the fridge, let it return to room temperature, and form the pizzas.
Add desired ingredients and then bake at maximum temperature for 15/20 minutes.

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