Back to All Pizza Flours
sardinian-style.jpg

Sardinian style

Inspired by Sardinian carta da musica flatbread, Sardinian-style pizza features a crisp, cracker-like crust that’s sometimes cooked on a flat-top griddle.

Best Flours for your Sardinian Style Pizza:
Bakers Hand® All-Purpose Flour

Versatility, good volume and fermentation tolerance define the craftsmanship of dough made from this flour. Best for pizza crust where more full-bodied flavour, light notes of sweetness, and soft crust are desired.

Protein: 11.4-12.4% Ash: 0.40-0.55 Moisture: 14.5% max
Pack sizes:
10kg; 20kg

Request a sample
Keynote® Select Strong Bakers Flour

A longtime favourite of pizza operators, this flour is formulated for easy dough handling and machinability., Keynote Select provides excellent strength and extensibility. with the dependability and consistency to deliver a crisp and flavourful crust, pizza after pizza.

Protein: 12.3–13.3% Ash: 0.52–0.68 Moisture: 14.5% max
Pack sizes:
20kg

Request a sample
Classic Pizza Flour

A versatile pizza flour suitable for numerous pizza styles that is easy to work with and can tolerate mixing and handling. This flour produces a mellow dough and a well-rounded crust flavour.

Protein: 12-12.6% Ash: 0.53 Moisture: 14.5% max
Pack sizes:
20kg

Request a sample