Flour for Long Fermentation & Biga

Strong flours for biga, poolish and multi-day cold rises.

Not sure which flour? Take the 30-second quiz →

GuideRoman-style Pizza in Teglia (Pan Pizza) recipe with Biga prefermentA light, airy Roman pan pizza made with a biga. Makes two large pans.Read the guide →

60 flours

Our top picks

Top pick Molino Dallagiovanna

Dallagiovanna LeDivine Anna · 1kg

Strength: Very strong W 380

$4.99 USD

~~$5.99 USD~~ $4.99 USD

7 total reviews

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Mulino Caputo

Caputo Nuvola Super Tipo 0 · 5kg

Strength: Strong W 320–340

$34.99 USD

66 total reviews

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Mulino Caputo

Caputo Nuvola Super Tipo 0 · 25kg

Strength: Strong W 320–340

$99.99 USD

Ships free

8 total reviews

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Mulino Padano

Padano S20 Pizza Tipo 00 · 1kg

Strength: Very strong W 380–420

$3.99 USD

~~$6.99 USD~~ $3.99 USD

2 total reviews

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Molino Quaglia

Petra 5037 Unica · 12.5kg

Strength: Strong W 300–340

$69.99 USD

~~$79.99 USD~~ $69.99 USD

Ships free

9 total reviews

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Molino Quaglia

Petra 0101HP Croissant · 2.5kg

Strength: Very strong W 390–420

$19.99 USD

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Molino Quaglia

Petra 5072 Wheat Germ Pizza · 2.5kg

Strength: Strong W 320–340

$19.99 USD

~~$19.99 USD~~ $19.99 USD

2 total reviews

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Molino Dallagiovanna

Dallagiovanna S Rossa · 5kg

Strength: Very strong W 380–400

$26.99 USD

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Molino Paolo Mariani

Mariani Epsilon Pizza · 12.5kg

Strength: Strong W 320–340

$74.99 USD

Ships free

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Molino Paolo Mariani

Mariani Tipo 1 Forte Urbano · 25kg

Strength: Very strong W 330–360

$99.99 USD

Ships free

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Molino Pasini

Pasini Napoletana Moderna · 10kg

Strength: Very strong W 340–375

$39.99 USD

~~$69.99 USD~~ $39.99 USD

Ships free

5 total reviews

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Molino Pasini

Pasini Arancio Pizza · 10kg

Strength: Very strong W 390–420

$49.99 USD

~~$59.99 USD~~ $49.99 USD

Ships free

1 total reviews

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Mulino Padano

Padano S20 Pizza Tipo 00 · 12.5kg

Strength: Very strong W 380–420

$54.99 USD

~~$59.99 USD~~ $54.99 USD

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Molino Piantoni

Piantoni 00 LG Pizza · 10kg

Strength: Very strong W 350–390

$36.99 USD

~~$49.99 USD~~ $36.99 USD

1 total reviews

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Molino Dallagiovanna

Dallagiovanna Uniqua Magenta · 10kg

Strength: Very strong W 380–420

$49.99 USD

Ships free

2 total reviews

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Also works well

Built for something else, but these handle this style well.

Mulino Caputo

Caputo Chef's Flour Tipo 00 · 1kg

Strong all-rounder

Strength: Strong W 300–320

$5.99 USD

377 total reviews

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 1kg

Strong all-rounder

Strength: Very strong W 340–360

$6.99 USD

142 total reviews

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Mulino Caputo

Caputo Americana Pizza 00 · 25kg

Strength: Very strong W 360–380

$89.99 USD

~~$99.99 USD~~ $89.99 USD

Ships free

6 total reviews

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Mulino Caputo

Caputo Manitoba Oro Tipo 0 · 5kg

Strength: Very strong W 370–390

$34.99 USD

39 total reviews

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Mulino Marino

Marino Organic Tipo 00 · 1kg

Strong all-rounder

Strength: Strong W 320–350

$9.99 USD

19 total reviews

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Molino Quaglia

Petra 0102HP Pizza · 2.5kg

Strength: Strong W 320–340

$19.99 USD

21 total reviews

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Mulino Marino

Marino Buratto Tipo 2 · 1kg

Strength: Strong W 280–320

$9.99 USD

11 total reviews

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Molino Dallagiovanna

Dallagiovanna La Napoletana · 1kg

Strength: Strong W 310

$4.49 USD

~~$5.99 USD~~ $4.49 USD

8 total reviews

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Molino Signetti

Signetti Oro di Napoli · 1kg

Strength: Strong W 330

$5.49 USD

6 total reviews

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Mulino Padano

Padano Star Tipo 0 · 1kg

Strength: Very strong W 440–460

$6.99 USD

14 total reviews

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Molino Signetti

Signetti Classic Pizza · 1kg

Strength: Strong W 300–320

$3.99 USD

~~$5.49 USD~~ $3.99 USD

3 total reviews

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Molino Quaglia

Petra 0102HP Pizza · 12.5kg

Strength: Strong W 320–340

$74.99 USD

~~$79.99 USD~~ $74.99 USD

Ships free

16 total reviews

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Mulino Marino

Marino Furia Manitoba · 5kg

Strength: Very strong W 360–440

$39.99 USD

Ships free

9 total reviews

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Mulino Caputo

Caputo Saccorosso Tipo 00 · 25kg

Strong all-rounder

Strength: Strong W 300–320

$99.99 USD

Ships free

15 total reviews

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Molino Paolo Mariani

Mariani Zeta Sourdough · 12.5kg

Strength: Very strong W 340

$74.99 USD

Ships free

10 total reviews

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Mulino Marino

Marino Organic Tipo 00 · 5kg

Strong all-rounder

Strength: Strong W 320–350

$39.99 USD

Ships free

7 total reviews

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Molino Quaglia

Petra 5078 · 2.5kg

Strength: Very strong W 350–380

$19.99 USD

~~$19.99 USD~~ $19.99 USD

9 total reviews

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Molino Quaglia

Petra 6384 Panettone · 5kg

Strength: Very strong W 370–390

$34.99 USD

7 total reviews

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Mulino Marino

Marino Furia Manitoba · 25kg

Strength: Very strong W 360–440

$139.99 USD

Ships free

7 total reviews

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Molino Quaglia

Petra 5078 · 12.5kg

Strength: Very strong W 350–380

$79.99 USD

~~$79.99 USD~~ $79.99 USD

Ships free

1 total reviews

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Molino Dallagiovanna

Dallagiovanna La Napoletana · 25kg

Strength: Strong W 310

$89.99 USD

3 total reviews

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Molino Quaglia

Petra 3 Bread & Focaccia · 1kg

13.5% protein

$9.99 USD

3 total reviews

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Molino Quaglia

Petra 0201 Evolutiva Tipo 1 · 2.5kg

12.5% protein

$29.99 USD

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Molino Quaglia

Petra Manitoba Panettone · 1kg

Strength: Very strong W 370–390

$9.99 USD

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Mulino Marino

Marino Buratto Tipo 2 · 25kg

Strength: Strong W 280–320

$139.99 USD

Ships free

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Molino Piantoni

Piantoni 00 MD Pizza · 10kg

Strength: Strong W 290–320

$35.99 USD

~~$49.99 USD~~ $35.99 USD

1 total reviews

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Molino Dallagiovanna

Dallagiovanna Brioche · 5kg

Strength: Very strong W 390–410

$24.99 USD

~~$24.99 USD~~ $24.99 USD

2 total reviews

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Molino Colombo

Colombo Opera Tipo 00 · 12.5kg

Strength: Very strong W 380–400

$59.99 USD

Ships free

1 total reviews

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 25kg

Strong all-rounder

Strength: Very strong W 340–360

$99.99 USD

Ships free

89 total reviews

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Mulino Caputo

Caputo Manitoba Oro Tipo 0 · 1kg

Strength: Very strong W 370–390

$14.99 USD

76 total reviews

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Molino Dallagiovanna

Dallagiovanna La Napoletana · 5kg

Strength: Strong W 310

$26.99 USD

~~$29.99 USD~~ $26.99 USD

29 total reviews

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 12.5kg

Strong all-rounder

Strength: Very strong W 340–360

$59.99 USD

Ships free

29 total reviews

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Molino Dallagiovanna

Dallagiovanna Rinfresco · 1kg

Strength: Very strong W 380

$4.99 USD

~~$4.99 USD~~ $4.99 USD

16 total reviews

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Mulino Padano

Padano Granaio Integrale · 1kg

Strength: Very strong W 330–350

$6.99 USD

7 total reviews

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Molini Pizzuti

Pizzuti Manitoba Tipo 0 · 5kg

Strength: Very strong W 350

$19.99 USD

~~$28.99 USD~~ $19.99 USD

4 total reviews

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Molini Pizzuti

Pizzuti Costa d'Amalfi · 5kg

Strength: Strong W 300

$17.99 USD

~~$26.99 USD~~ $17.99 USD

5 total reviews

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Molino Quaglia

Petra 6384 Panettone · 12.5kg

Strength: Very strong W 370–390

$79.99 USD

Ships free

7 total reviews

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Molino Signetti

Signetti Oro di Napoli · 25kg

Strength: Strong W 330

$99.99 USD

Ships free

4 total reviews

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Molino Paolo Mariani

Mariani Manitaly Integrale · 25kg

Strength: Very strong W 330–350

$69.99 USD

~~$99.99 USD~~ $69.99 USD

Ships free

5 total reviews

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Mulino Padano

Padano Tipo 1 Strong Bread · 12.5kg

Strength: Strong W 300–340

$59.99 USD

Ships free

2 total reviews

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Mulino Marino

Marino Organic Tipo 00 · 25kg

Strong all-rounder

Strength: Strong W 320–350

$139.99 USD

Ships free

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Molino Piantoni

Piantoni 00 MD Pizza · 25kg

Strength: Strong W 290–320

$69.99 USD

~~$89.99 USD~~ $69.99 USD

2 total reviews

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Mulino Padano

Padano Star Tipo 0 · 25kg

Strength: Very strong W 440–460

$89.99 USD

Ships free

2 total reviews

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Molini Pizzuti

Pizzuti Vesuvio Tipo 0 · 10kg

Strength: Very strong W 350

$29.99 USD

~~$49.99 USD~~ $29.99 USD

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Molino Quaglia

Petra 6384 Panettone · 0.5kg

Strength: Very strong W 370–390

$4.99 USD

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Baking gluten-free bread?ZERØ Bread & Pizza, our own gluten-free line, plus other gluten-free mixes.Shop gluten-free flours →

Choosing a flour for long fermentation

The longer a dough ferments, the more strength it needs. Over 24 to 72 hours, enzymes and yeast slowly break down the gluten, and a weak flour turns slack. Strong and Very strong flours, roughly W 300–380, keep their structure the whole way.

These flours also make the best biga and poolish, the pre-ferments that add flavor and lightness to pizza and bread. Many bakers make the biga with a very strong flour and finish the dough with a softer one.

Cold fermentation in the fridge slows everything down and builds flavor.

Common questions

What flour is best for a 48-hour pizza dough?

A Strong or Very strong flour, around W 300–360. It keeps its structure through the long rise.

What flour should I use for a biga?

A very strong flour, around W 330 or more. The biga ferments for many hours, so it needs the extra strength.

Does long fermentation need special yeast?

No, just less of it and a cool temperature. The flour's strength matters more.