Petra Flour Type “3” is an Italian stone-milled soft wheat flour developed specifically for pizza and focaccia with depth of flavor and rustic character. Produced by Molino Quaglia, this flour is part of the Petra line, known for its focus on grain quality and traditional milling methods.
Type “3” flour is less refined than “00” or “0” flours, meaning it retains more of the wheat’s natural components. This gives doughs more aroma, flavor, and structure, making it especially well suited for focaccia and pizza styles that benefit from a heartier crumb and pronounced wheat taste.
Thanks to stone milling, the flour maintains a balanced texture while supporting fermentation and oven performance. It’s ideal for bakers looking to move beyond ultra-refined flours and create breads and pizzas with a more artisanal, rustic profile.
Packaged in a 1.1 lb (500 g) bag, Petra Type “3” is perfect for home bakers who want professional-quality results in smaller batches.