Meet the Pizzuti Flour Range: Finding Your Perfect Dough
Great pizza doesn’t start in the oven. It starts with flour.
With the launch of our Pizzuti Flour Range, we wanted to make one thing simple: choosing the right flour for the kind of pizza you love to make. Whether you’re chasing a soft Neapolitan crust or a crispy Roman-style base, each flour in this range is designed with a clear purpose.
Let’s break it down.
Pulcinella - Your everyday Neapolitan go-to
If you’re just getting into pizza making or want something reliable, Pulcinella is your best friend.
- Fermentation: 12–24 hours
- Hydration: 60–65%
- Dough feel: Easy to stretch and handle
- Result: Soft crust with a beautiful oven spring
Perfect for both home pizza makers and busy pizzerias, this is the flour you reach for when you want consistency without overthinking it.
Pulcinella Oro - For a more modern Neapolitan style
Think bigger, airier crusts and a bit more drama in the dough.
- Fermentation: 12–24 hours
- Hydration: 65–70%
- Dough feel: Stronger and more extensible
- Result: A more pronounced, puffy cornicione
Ideal if you’re stepping into high-hydration doughs and want that contemporary Neapolitan look and texture.
Costa d’Amalfi - Built for time and flavour
This flour is all about patience paying off.
- Fermentation: 24–48 hours
- Hydration: 65–70%
- Dough feel: Strong and stable
- Result: Deep flavour and excellent structure
A favourite for professionals and serious home bakers who love the complexity that long fermentation brings.
Costa d’Amalfi Oro - Light, airy, and high hydration
Take everything from Costa d’Amalfi and turn it up a notch.
- Fermentation: 24–48 hours
- Hydration: 70–75%
- Dough feel: Strong yet highly extensible
- Result: Ultra-light interior with an airy, open cornicione
This is where contemporary Neapolitan pizza really shines.
Tonda - For the perfect round pizza
Designed for modern, high-hydration round pizzas with a crisp bite.
- Fermentation: 24–36 hours
- Hydration: ~70%
- Dough feel: Light and hydrated
- Result: Crisp base with an airy interior
A great choice when you want balance, crunch underneath, softness on top.
Pala - Roman-style, light and crispy
If you love long, rectangular pizzas with an open crumb, this is your flour.
- Fermentation: 24+ hours
- Hydration: 75–80%
- Dough feel: Very extensible
- Result: Light, airy crumb with a crispy crust
Perfect for Pizza in Pala and sharing-style slices.
So, where should you start?
If you’re using a home oven like an Ooni or Gozney, start simple.
Pulcinella or Pulcinella Oro will give you the easiest, most forgiving dough while still delivering incredible results.
From there, you can explore longer fermentations and higher hydrations as your confidence grows.
At the end of the day, flour isn’t just an ingredient. It’s the foundation of your pizza story. And with the Pizzuti range, you’ve got a flour for every chapter.
