Petra 5063 "Special"
Molino Quaglia
AVPN-approved Neapolitan pizza flour from Petra. Selected Italian and European wheat provides strong absorption capacity and stable performance across varying conditions. Medium proofing times with excellent honeycomb texture and desirable crispness. A direct competitor to Caputo Pizzeria.
Optimal hydration: 58% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-12 hoursat 22°C
TestedAVPN-approved Neapolitan pizza flour. Maintains stability up to 12h at room temp or 48h refrigerated at 4C. 0.1-0.3% fresh yeast. Hydration 58-68%.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Falling Number | 300ms |
Molino Quaglia Petra 5063 "Special" is a type 0 flour, W270 strength, 12.75% protein, a P/L ratio of 0.60, a recommended hydration range of 58–68%, and 56% absorption. AVPN-approved Neapolitan pizza flour from Petra. Selected Italian and European wheat provides strong absorption capacity and stable performance across varying conditions. Medium proofing times with excellent honeycomb texture and desirable crispness. A direct competitor to Caputo Pizzeria. It ferments best over 3.9–12.4 hours at room temp (22°C). AVPN-approved Neapolitan pizza flour. Maintains stability up to 12h at room temp or 48h refrigerated at 4C. 0.1-0.3% fresh yeast. Hydration 58-68%.