Petra 5020 Più Ricca – Type 0 Pizza Flour with Oat and Rye (2.5kg / 5.5lbs)

Petra 5020 “Più Ricca” is a Type 0 pizza flour crafted for long, stable fermentations. Gently milled on cast‑iron rollers, it blends soft wheat flour with re‑milled durum semolina, oat, and rye to deliver high water absorption (up to 85% hydration), excellent dough stability, and a fragrant, characterful crumb. Recommended for room‑temperature ferments up to ~16 hours or cold‑controlled maturation at +4 °C for up to 48 hours, it helps you achieve light, airy pizza with a pronounced aroma and clean flavor.

With a strength of W 350–360, Petra 5020 handles demanding doughs and a variety of formats—round pizza, Roman‑style pan or pala, and even bread. It’s additive‑free, so you get a clean product without compromising performance.

Specifications:

• 2.5 kg / 5.5 lbs
• Tipo 0 flour from Italian and European grains
• With oat flour, rye flour, and re-milled durum semolina
• W: 350-360
• P/L: 0.60-0.70 
• Protein content: 13.7%
  
• Supports up to 85% hydration