Thanks to our pizza flour with high gluten content we can stretch the proofing to ensure the right lightness and digestibility without compromising on crispiness and taste.

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The right proofing is what gives pizza dough those lovely air pockets, and develops gluten to the point at which the baked dough is tender on the inside and crispy on the outside.

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Longer proofing times is also about flavor development as more complex flavors develop during long proofing times