Stone Ground Type 1 Wheat Flour

Wheat is the most important cereal in human nutrition, thanks to its wide use in bread making, pastry making and fresh pasta. In this particular traditional processing, obtained by stone grinding, the flour is characterised by an irregular grain size, from a high presence of bran and from the preservation of the germ.

Perfect for preparing bread, pizza, focaccia, fresh pasta and desserts.

Ruggeri stone-ground type 1 wheat flour is ideal for preparing any sweet or savory recipe: bread, pizza, focaccia, fresh pasta, cakes and biscuits.

Here is a suggested recipe for preparing homemade pizza.

Ingredients: 500 g of stone-ground type 1 flour - 330 ml of water - 50 g of Ruggeri Dried Sourdough - 10 g of salt - 2 tablespoons of olive oil

Procedure: mix all the ingredients until you get a smooth and homogeneous dough. Let the dough rest at room temperature for about 70 minutes, covered with a cloth. Spread the dough on a previously oiled baking sheet, fill with tomato pulp and let rise for another 30 minutes. Bake at 190°C for about 15 minutes, remove the pizza from the oven, complete filling with the other ingredients, put in the oven and finish cooking.

Ingredients: stone-ground type "1" wheat flour.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.