Pizza Flour Blend
Pizza is an art, and every pizzaiolo refines it differently. Provenance Pizza Flour brings the strength of Hellfire and the stretch of Lancer into a 0 flour built with Australia's leading pizzaiolos, grown by the Tweedy and Doolin families at North Star NSW.
Provenance Pizza Flour is blended from Hellfire wheat grown by Richard and Anne-Maree Tweedy and Lancer wheat grown by Simon Doolin at North Star NSW, in the heart of the Golden Triangle. We developed the blend with leading Australian pizzaiolos to meet the criteria that matter at every stage of the pizza.
The dough builds structure cleanly in the mixer, holds its character through extended fermentation, and stretches out willingly without tearing or snapping back. It finishes with a crust that is light and crisp on the base with the soft, open lift Australian pizza eaters look for. As an Australian flour the particle size sits slightly larger than an Italian 00, so water uptake takes a touch longer to settle.
Join the discussion
In our industry there is much focus on sustainability, both locally and globally, almost exclusively from an environmental perspective. True sustainability is much broader than this. We’ve been discussing sustainability with many people in our supply circle and your voice matters. We would be delighted if you would join our group to continue shaping the future of our industry.
A Bespoke Blend
Every pizzaiolo's style asks something different of the flour. Our base blend performs across high-end pizza, and we work directly with pizzaiolos to refine custom blends from our single-origin wheats. If you would like to design a bespoke flour we would love to collaborate with you.
Provenance Pizza Flour is all natural, non-GMO and chemical free. Nothing added, nothing compromised. When you choose Provenance, you're working with the Tweedy and Doolin families' dedication to their land and their craft.
