Type “00” soft wheat flour is ideal for the production of direct leavened pizza from 12 hours to 24 hours at room temperature (20-25 ° C) and can be left to mature in a cell at 4°C up to 72 hours. Ideal for biga and poolish processes. Obtained from the traditional grinding of the grain of wheat, without adding gluten and chemical additives, it is the flour of pizza chefs who are looking for a special product for their creativity. The important quantity of gluten makes it ideal for the production of pizzas with complex preparations, long maturations in the cell, levitations with biga or in autolysis.