ROMAN PIZZA FLOUR RUSTIC BLEND S SARTORI 12.5 KG

Roman pizza flour, rustic S Sartori blend in a 12.5 kg pack for pizzerias and restaurants: a professional mix for tray or pala-style pizza, delivering a crisp crust and soft crumb.

Product features

• Strength W 350/370, with high absorption capacity and long stability during proofing.
• Recommended maturation time: 24/36 hours and longer.
• Blend of oats, rice, corn, spelt and wheat, creating a rich aromatic profile and balanced structure.
• Oats provide softness and a sweet note; rice contributes lightness and crispness; corn gives a golden colour and fragrant crust; spelt adds rustic flavour and nutritional value; wheat supports elasticity and gluten-network stability.
• 12.5 kg pack.

How to use

Use the blend for Roman pizza in a tray, pala-style pizza or rustic tasting pizza. Recommended hydration is 60–65%, with maturation of at least 24 hours in a refrigerated cell. The flour is also suitable for doughs made with biga or poolish and for production managed in controlled proofing cells.

Why choose it

This blend produces a rustic pizza that is crisp on the outside and soft on the inside, with a well-aerated, even structure. It offers stable performance in wood-fired, gas or electric ovens, even with generous toppings: a practical choice for professional supply and online orders serving pizzerias and restaurants across Europe.