Organic Type 00 Normal
Central Milling
American artisan 00 flour with W280-300 from Hard Red Winter Wheat. Gluten structure is both soft and strong - holds up during long cool fermentation. Creates thin crust with supple, melt-in-mouth crumb. Different character from Italian imports - more wheaty, American flavor. Organic and untreated.
Optimal hydration: 58% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 12-48 hoursat 20°C
TestedAmerican 00 flour for long, cool fermentation. Soft yet strong gluten structure.
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Comments
3been using this for 3 years at our shop. consistency batch to batch is why we stay. tried switching to Caputo once and the variability drove us nuts
good but overhyped imo. its basically W250 which means you cant push long ferments without it falling apart. fine for same-day or overnight though
This is the flour if you're in the US and want real 00 performance. Half the pizzerias in SF use it. 62% hydration, 24h cold retard, perfect every time
Pandough is still early
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Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Central Milling Organic Type 00 Normal is a type 00 flour, W290 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–68%, and 55% absorption. American artisan 00 flour with W280-300 from Hard Red Winter Wheat. Gluten structure is both soft and strong - holds up during long cool fermentation. Creates thin crust with supple, melt-in-mouth crumb. Different character from Italian imports - more wheaty, American flavor. Organic and untreated. It ferments best over 12–48 hours at room temp (20°C). American 00 flour for long, cool fermentation. Soft yet strong gluten structure.
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