Le 5 Stagioni 'Ciabatta Romana' flour is a mixture specially developed for the production of Roman-style "in pala" pizza dough. This special mix is particularly suitable for direct and indirect dough and guarantees extreme lightness and digestibility of the dough. With Ciabatta Romana, the dough develops a very alveolated crumb and a crispy crust, light on the palate. Its particular composition (which includes Naturkraft Mother Yeast ) makes it ideal for long leavening dough at controlled temperature (refrigerator).