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%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
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%.