Classica “La Zero”

Soft Wheat Flour type “0”

Classica is a flour blend obtained by milling selected tender grains of domestic and foreign origin. It is recommended for working using the direct method with medium leavening times, and is suitable for the preparation of traditional Neapolitan pizza.


Laboratory yield:
More than 225 180g dough balls per sack of flour.


Excellent resistance at high temperatures,
ideal for use in wood-burning ovens.


Rising time:
8 – 10 hours

Packaging formats

Available Packaging 25 kg

Technical notes

Download the data sheet

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