Mąka Typ 00 do Pizzy
Dobry Młyn
Polish tipo 00 pizza flour from Dobry Młyn in Chełm (Lublin voivodeship). Two independent milling lines (wheat + rye). Claims to produce elastic, aromatic dough suited for pizza, focaccia, ciabatta, and pasta. Zero technical data published online - no protein, no W, no nutritional info. Quality certificates issued per batch. Won 'Chełmskie Niedźwiedzie Biznesu 2023' (Firm of the Year). Label confirms 12% of protein.
Optimal hydration: 55% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W240). Good for same-day pizza.
Community Ratings
1Based on 1 community bake
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Dobry Młyn Mąka Typ 00 do Pizzy is a type 00 flour, W240 strength, 12% protein, and a recommended hydration range of 55–62%. Polish tipo 00 pizza flour from Dobry Młyn in Chełm (Lublin voivodeship). Two independent milling lines (wheat + rye). Claims to produce elastic, aromatic dough suited for pizza, focaccia, ciabatta, and pasta. Zero technical data published online - no protein, no W, no nutritional info. Quality certificates issued per batch. Won 'Chełmskie Niedźwiedzie Biznesu 2023' (Firm of the Year). Label confirms 12% of protein. It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W240). Good for same-day pizza.
type-00, polish, unknown-specs, regional-mill, bread, neapolitan