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Petra 5046 Allegra Tipo 0 pizza flour 12.5 kg paper sack by Molino Quaglia, front view
Petra 5046 Allegra 12.5 kg flour sack, angled front view showing the Petra label

Petra 5046 Allegra Tipo 0 Pizza Flour (12.5 kg / 27.6 lb)

$69.99 USD
$69.99 USD
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Petra 5046 Allegra — Italian Tipo 0 Pizza Flour for Same-Day Baking

Petra 5046 Allegra by Molino Quaglia is a professional Italian Tipo 0 soft wheat flour developed specifically for short-fermentation pizza doughs.

With a W strength of 180–220 and a P/L ratio of 0.55–0.65, this flour offers a balanced combination of dough strength and extensibility, making it an excellent choice for direct-method pizza production.

Ideal for Short Fermentation

Petra 5046 is particularly well suited for same-day pizza doughs. Molino Quaglia recommends fermentation at approximately 20°C (68°F) for up to 6 hours, or refrigerated management at around 4°C (39°F) for up to 12 hours.

This makes it a practical choice for pizzerias and home bakers who want to prepare and bake dough on a shorter schedule.

Perfect for Pizza and Focaccia

The flour is suitable for several styles of baking:

  • Round Italian pizza: For direct-method doughs and shorter fermentation times.
  • Pan and tray pizza: For doughs that need balanced structure and workability.
  • Soft focaccia: Suitable for focaccia with a well-developed internal structure.
  • Short-fermentation bread: Also appropriate for selected bread recipes with shorter proofing schedules.

Gentle Roller Milling

Petra 5046 is produced through gentle cast-iron roller milling in Italy. Molino Quaglia’s milling process is designed to provide consistent flour performance and stable dough handling.

For typical applications, the manufacturer recommends 50–60% dough hydration, depending on the recipe and working conditions.

Professional 12.5 kg Bag

Supplied in a 12.5 kg (27.6 lb) paper sack, Petra 5046 Allegra is ideal for pizzerias, bakeries, restaurants and frequent home bakers.

Technical specifications: W 180–220 | P/L 0.55–0.65 | Protein 11.0–11.5% | Tipo 0 soft wheat flour.

Ingredients: Tipo 0 soft wheat flour.

Allergens: Contains wheat (gluten). May contain traces of soy and mustard.

Storage: Keep in a cool, dry, ventilated place, away from moisture and heat.

Milled in Italy by Molino Quaglia.

Petra 5046 Allegra Tipo 0 pizza flour 12.5 kg paper sack by Molino Quaglia, front view

Petra 5046 Allegra Tipo 0 Pizza Flour (12.5 kg / 27.6 lb)

$69.99 USD
$69.99 USD
Petra 5046 Allegra Tipo 0 Pizza Flour (12.5 kg / 27.6 lb) product benefits

Frequently Asked Questions

What is Petra 5046 Allegra flour?

Petra 5046 Allegra is an Italian Tipo 0 soft wheat flour produced by Molino Quaglia. It is specifically designed for short-fermentation pizza doughs, with a W strength of 180–220 and balanced dough extensibility.

Is Petra 5046 good for same-day pizza dough?

Yes. Petra 5046 is specifically developed for short fermentation. Molino Quaglia recommends dough management at approximately 20°C (68°F) for up to 6 hours, making it a suitable choice for many same-day pizza recipes.

What hydration should I use with Petra 5046?

Molino Quaglia recommends typical hydration levels of 50–60%. The flour's technical absorption specification reaches up to 65%, but your ideal recipe hydration will depend on the dough style, mixing method and baking conditions.

Can Petra 5046 be used for focaccia and pan pizza?

Yes. In addition to round Italian pizza, Petra 5046 is suitable for pan pizza, tray-baked pizza and focaccia, particularly with shorter fermentation schedules.

What is the difference between Petra 5046, Petra 5063 and Petra 5037?

The main difference is their dough strength and recommended fermentation schedule.

Petra 5046 (W 180–220) is designed for shorter, same-day doughs.

Petra 5063 Special (W 260–280) is suited to medium fermentation schedules.

Petra 5037 Unica (W 300–340) is a stronger flour designed for longer fermentation and higher hydration.

Choose according to your recipe and fermentation schedule.

Is Petra 5046 stone-milled?

No. Petra 5046 is gently milled using cast-iron rollers. It is a Tipo 0 flour, not one of Petra's stone-milled whole-grain products.

Does Petra 5046 contain gluten or other allergens?

Yes. Petra 5046 is made from soft wheat flour and contains wheat gluten. The manufacturer also states that it may contain traces of soy and mustard.

Can I use Petra 5046 for overnight pizza dough?

Yes, with appropriate refrigeration. Molino Quaglia recommends refrigerated dough management at approximately 4°C (39°F) for up to 12 hours. For substantially longer fermentation schedules, a stronger flour such as Petra 5063 or Petra 5037 may be more appropriate.

How should I store Petra 5046 flour?

Store the flour in a cool, dry, well-ventilated place, away from heat and moisture. Keep opened flour securely protected from humidity and contamination. The manufacturer recommends using the flour within 10 days of opening for best performance.

How much flour is included?

Each bag contains 12.5 kg (approximately 27.6 lb) of Petra 5046 Allegra Tipo 0 flour. This is one full professional paper sack, not a collection of smaller retail bags.