Use this LA ROMANA 0 pizza flour to make gourmet Roman-style pizza! This flour can be used in any recipe calling for high protein flour, but it was created especially for use in Roman-style pizzas with crunchy "scrocchiarella" crusts. It works nicely in Italian dishes like calzones and stromboli, as well as focaccia and other breads. This fine-textured flour made from soft wheat is perfect for baking pizza crust because it is ground to precise 0 standards! Polselli grinds their grain slowly and traditionally in order to achieve the best yield and water absorption. To create an extra-chewy pizza crust with a hearty bite, this flour is created from a blend of European and Italian wheat varietals that are hand-selected for their high protein and gluten content. Among adjectives that describe the product you can make with this mix, thanks to the appropriate processing of the grains and the addition of natural sourdough. All this with direct leavening (6/8 hours) at room temperature in an easy and simple way. Breadmaking Index W 360 (+0-5%), Contains Sourdough Powder. Made with Semola Rimacinata di grano duro (Durum Wheat Flour) Use this LA ROMANA 0 pizza flour to make gourmet Roman-style pizza! This flour can be used in any recipe calling for high protein flour, but it was created especially for use in Roman-style pizzas with crunchy "scrocchiarella" crusts. It works nicely in Italian dishes like calzones and stromboli, as well as focaccia and other breads. This fine-textured flour made from soft wheat is perfect for baking pizza crust because it is ground to precise 0 standards! Polselli grinds their grain slowly and traditionally in order to achieve the best yield and water absorption. To create an extra-chewy pizza crust with a hearty bite, this flour is created from a blend of European and Italian wheat varietals that are hand-selected for their high protein and gluten content.