Our Type 1 flour
Type 1 flour retains more of the grain's outer layers than more refined flours. In our pizza, we value its aromatic character and the way it supports our dough-making process.
Choosing the flour is only the beginning: water, time, temperature, shaping and baking all determine the finished pizza.
Italmill, our choice of flour
We use Italmill flours and study how they perform in our dough. Stone-ground Type 1 is the base offered on our menu; for a different flavour, choose our seven-grain dough.
There is no single formula for every pizza. We want each style to express its own texture: soft and airy, or thin and crisp.
Flour alone does not make a pizza “light”: we seek balance across the whole process, every day.
Learn more from the producer: Italmill · pizzeria flours.