About The Oak W2

Our flour comes from Molino Dallagiovanna, one of the most productive and forward-thinking milling companies in the world. Founded in 1832 in the quiet town of Gragnano Trebbense, in the beautiful Piacenza Province of Emilia-Romagna, family run Molino Dallagiovanna has crafted more than 150 speciality flours tailored to create the finest traditional Italian foods.
Our pizza dough recipe uses Dallagiovanna Nobilgrano Wheatgerm Flour which is renowned for its quality and texture. To make the dough, we mix the flour with water to achieve a hydration of 60%, and then leave it to rest. After that, the dough is left outside of the fridge for 1-2 hours before being placed back in the fridge for a 48-hour proving period.
This slow proving process helps to develop the flavour and texture of the dough, resulting in a crispy and highly digestible pizza. The use of Molino Dallagiovanna’s flour, with its traditional milling process and thorough washing of the wheat with water, ensures that our pizza is made with only the finest ingredients and the highest quality flour.
The result is an incredible, highly digestible, fully nutritious, crispy pizza.