Petra 5009
Molino Quaglia
NOT a dough flour — this is a bench/dusting blend (tipo 00 + durum semolina) for stretching pizza. Doesn't create dust clouds, doesn't burn at high oven temps, and gives the crust edge extra browning. Every serious pizzeria needs a dedicated spolverella and this is one of the best.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong flour (W260). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
Molino Quaglia Petra 5009 is W260 strength, 11.5% protein, and a recommended hydration range of 58–65%. NOT a dough flour — this is a bench/dusting blend (tipo 00 + durum semolina) for stretching pizza. Doesn't create dust clouds, doesn't burn at high oven temps, and gives the crust edge extra browning. Every serious pizzeria needs a dedicated spolverella and this is one of the best. It ferments best over 8–24 hours at room temp (22°C). Strong flour (W260). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.