Pizza mouka hladká pšeničná vysokolepková
Babičina Volba
Pizza flour from Babičina Volba (GoodMills Czech, largest Czech milling company). KLASA quality mark. 12% protein with 32%+ gluten in dry matter. Designed for thin/crispy pizza, focaccia, calzone, ciabatta.
Optimal hydration: 57% – 63%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-12 hoursat 22°C
OfficialHigh-gluten pizza flour (32%+ dry matter gluten). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 57-63%.
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Babičina Volba Pizza mouka hladká pšeničná vysokolepková is 12% protein and a recommended hydration range of 57–63%. Pizza flour from Babičina Volba (GoodMills Czech, largest Czech milling company). KLASA quality mark. 12% protein with 32%+ gluten in dry matter. Designed for thin/crispy pizza, focaccia, calzone, ciabatta. It ferments best over 6–12 hours at room temp (22°C). High-gluten pizza flour (32%+ dry matter gluten). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 57-63%.