Pizzabloem H12
De Zuidmolen
Italian tipo 00 pizza flour curated for the Dutch market by De Zuidmolen (est. 1894). The 'H12' designation means optimized for ~12h rise time — a brilliantly practical labeling system. Available in 1kg, 5kg, 25kg via their webshop. Ships throughout the Netherlands.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 8-16 hoursat 22°C
OfficialOptimized for ~12h rise time (hence H12). 0.2-0.3% fresh yeast. Hydration 58-64%. The H6 variant is available for shorter fermentation.
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De Zuidmolen Pizzabloem H12 is a type 00 flour, 12% protein, and a recommended hydration range of 58–64%. Italian tipo 00 pizza flour curated for the Dutch market by De Zuidmolen (est. 1894). The 'H12' designation means optimized for ~12h rise time — a brilliantly practical labeling system. Available in 1kg, 5kg, 25kg via their webshop. Ships throughout the Netherlands. It ferments best over 8–16 hours at room temp (22°C). Optimized for ~12h rise time (hence H12). 0.2-0.3% fresh yeast. Hydration 58-64%. The H6 variant is available for shorter fermentation.