It is a strong flour, designed for pizzerias and pizza chefs who use long leavening. It is ideal for preparing Neapolitan pizza, pizza in pala and with biga dough, all high, soft and easily digestible pizzas, with long leavening dough (up to 72h in the fridge, 18h at room temperature). The strong gluten mesh means that this flour can produce elastic and resistant doughs that can absorb a lot of water and leaven slowly.