Bio Dinkel-Pizzamehl "Speciale" Type 00
Drax Mühle
A unique spelt pizza flour milled to Italian Type 00 fineness from Drax Mühle in Bavaria. Uses pure ancient spelt variety "Oberkulmer Rotkorn" — 100% UrDinkel with zero modern wheat crosses. Organic and completely additive-free. Requires careful handling since spelt gluten is more fragile than wheat — avoid over-kneading at all costs. Best with cold fermentation 15-30h at 4-6°C. One of very few Type 00 spelt pizza flours on the market. Produces a distinctly nutty, earthy flavor profile that wheat can't replicate.
Optimal hydration: 55% – 60%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-12 hoursat 22°C
TestedWarm fermentation possible for same-day baking. 6-12h with 0.2-0.3% yeast. Keep hydration conservative (55-58%). Spelt dough can go from perfect to overproofed fast — watch it closely. Gentle stretch-and-fold, never aggressive kneading.
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Drax Mühle Bio Dinkel-Pizzamehl "Speciale" Type 00 is a type 00 flour, 13% protein, and a recommended hydration range of 55–60%. A unique spelt pizza flour milled to Italian Type 00 fineness from Drax Mühle in Bavaria. Uses pure ancient spelt variety "Oberkulmer Rotkorn" — 100% UrDinkel with zero modern wheat crosses. Organic and completely additive-free. Requires careful handling since spelt gluten is more fragile than wheat — avoid over-kneading at all costs. Best with cold fermentation 15-30h at 4-6°C. One of very few Type 00 spelt pizza flours on the market. Produces a distinctly nutty, earthy flavor profile that wheat can't replicate. It ferments best over 6–12 hours at room temp (22°C). Warm fermentation possible for same-day baking. 6-12h with 0.2-0.3% yeast. Keep hydration conservative (55-58%). Spelt dough can go from perfect to overproofed fast — watch it closely. Gentle stretch-and-fold, never aggressive kneading.
pizza, type-00, german, organic, spelt, artisan, UrDinkel, ancient-grain, bavarian