Pizza Verde – Flour Blend for Extreme Hydration & Long Fermentation
Designed for professional pizzaioli, Pizza Verde is ideal for high-hydration doughs and long fermentation (up to 72 hours).

Its high protein content ensures a strong gluten network, making the dough elastic, stable, and able to retain gases for perfect volume and structure.

Suitable also for cold fermentation, it delivers consistent performance even after extended time in the fridge.

The result: light, fragrant pizzas with a perfectly developed cornicione and a satisfying crunch – even in the most demanding conditions.