Petra 5037

Petra is a flour producer for gourmets. The price tag is higher, but you get stone-ground flour and the whole shebang, which also tastes good and consistently maintains high quality. Many of Naples' best pizzerias use Petra flours, and if it's good enough for them, surely it's good enough for us mortals? :)

The 5037 flour is Petra's "best" flour according to themselves, but of course, you'll have to decide that for yourself. The flour is of the stronger type (W 320-340) and is suitable for both regular doughs and indirect ones like biga.