Petra 5063

You can often find Petra's flour products among the fine pizzerias of Naples. With Petra, you get high-quality stone-ground flour full of flavor, but also a slightly higher price tag. Annoying that nice things cost more, right?

Their 5063 flour with a W-value of 260-280 is weaker than the 5037, and therefore it is intended to be better for direct (regular) dough. When it comes to fermentation, this flour is for medium-long fermentation times.

We've only used the flour for a little while, so we're not ready to say too much yet, but the results have been very promising. You'll just have to try it out for yourself!