Specialty Pizza flour
Haberfellner specialty flour for pizza is made from selected wheat varieties that meet the necessary quality requirements for the production of pizza dough.
The selection and mixing of special “Passagenmehle (passage flours)” in the milling process ensures that the pizza dough flatbreads expand very easily and do not contract again. The prerequisite for making the “right”” pizza dough is the right pizza dough recipe! You will of course find this on the back of the packaging.
Flour (or semolina) should always be stored dry and not above room temperature. Additionally, it should not be exposed to cooking vapours or sunlight. It is best stored in its original packaging in a tin or in a storage jar with a tight-fitting lid. Never mix fresh and old flour. Because of its fat content, wholemeal flour should always be bought in small quantities and stored in a very cool place. Properly stored, light-coloured flours will keep for about 1 to 1.5 years, darker flours for 6 to 8 months and wholemeal products for about 6 to 8 weeks.
