Partnered with exceptional flour mills

Doughies works directly with Molino Pasini, a leading Italian artisan flour producer with over 100 years of history. They operate a state-of-the-art milling plant and laboratory, with flours that reflect this quality.

Each of the flours we use is selected for a number of key qualities. We select flours for their deep flavour profiles created during long cold fermentation. Flours that create texture and chew expected from different styles of pizza, and flours that perfectly tolerate different lengths of fermentation, allowing us to produce fresh pizza dough that matches your setup and delivery schedules.

Flours such as Verde can be used for 24 hours doughs. Viola and Marrone are perfect for 48-72 hour doughs, and Arancio is formulated for fermentation of up to 6 days.

In addition to flours from Molino Pasini, we use a variety of flours from Shipton Mill in Gloucestershire, and flours from other Italian mills including Molino Dallagiovanna and Molino Casillo. This provides flexibility and failover in case a certain flour is unavailable.

We use flours such as Shipton's French T55 and Shipton's Wholewheat for combo doughs such as our Detroit and Pan style doughs that often use up to 3 flours to create the perfect flavour and texture balance.

From Dallagiovana, we use flours such as their strong DGV Red, DGV Manitoba and type 1 Uniqua, all of which have the strength to support long cold fermentation and flexible scheduling.

We work with each customer individually to ensure we use a flour that perfectly suits the type of pizza you want to produce, and will customise your dough specifically for you.