Tony Gemignani California Artisan
Central Milling
Proprietary blend developed by 13-time World Pizza Cup Champion Tony Gemignani. At W390-400 and 15% protein, it's one of the strongest 00 flours available. Mix of hard wheat varieties fine-tuned for demanding pizza house environments. A dream to hand-knead. Used in his Slice House restaurants.
Optimal hydration: 65% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Best For
Pizza Classica
Technical Specifications
Absorption | 62% |
Ash Content | 0.55% |
Central Milling Tony Gemignani California Artisan is a type 00 flour, W395 strength, 15% protein, a P/L ratio of 0.55, a recommended hydration range of 65–75%, and 62% absorption. Proprietary blend developed by 13-time World Pizza Cup Champion Tony Gemignani. At W390-400 and 15% protein, it's one of the strongest 00 flours available. Mix of hard wheat varieties fine-tuned for demanding pizza house environments. A dream to hand-knead. Used in his Slice House restaurants. It ferments best over 24–48 hours at fridge (4°C). Community: 24-48h cold.
pizza, type-00, professional, very-strong, celebrity-chef, unicorn-flour