Stone-milled in a complex process that combines old-fashioned integrity with modern precision, Petra’s pizza and focaccia flour is best for—you guessed it!—raised doughs like pizza, focaccia, and ciabatta. From the fourth-generation millers at Molino Quaglia, it’s a perfectly calibrated flour that ensures an elastic dough that will rise beautifully and won't deflate in the oven.
The wheat for this flour is grown in Italy using integrated farming techniques, a type of natural farming that prioritizes the health of the land above all else. It can be traced from field to mill to ensure the highest quality in every bag. It's especially high in protein and fiber, thanks to the unique milling process that retains more of the grain's nutritious qualities.
The motto of Molino Quaglia is “where flour becomes art.” The family-owned company embodies the quintessentially Italian philosophy that every ingredient you use should be of the highest quality—even the most humble foods like flour. In partnership with local universities and their own in-house research team, they are constantly working to innovate and improve. Today, they produce dozens of different flours, each with its own unique purpose, to help cooks achieve the best results every time.
In 1914, Angelo Quaglia bought a small stone mill powered by the waters of the river Adige in the small town of Sant’Urbano near Padua. The family-owned company is still based in the northern region; while they have upgraded their facilities to keep up with 21st-century technologies, many of their flours are still stone-ground for that inimitable texture and flavor. Today, that original mill is the home of a unique school, Il Laboratorio, where bakers of all stripes can improve their skills with dedicated flour researchers.