Farine pour Pizza
Francine
Major French brand's pizza-specific flour (Tipo 00). Widely available in retail stores across France, Belgium and Switzerland. Designed for easy kneading and good dough elasticity. Ideal for homemade pizza, calzone, and fougasse with 6-8 hours fermentation for best flavor development.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
OfficialFermentation window from flour profile data.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Mix Time | 8-12 min |
Francine Farine pour Pizza is a type 00 flour, W250 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 58% absorption. Major French brand's pizza-specific flour (Tipo 00). Widely available in retail stores across France, Belgium and Switzerland. Designed for easy kneading and good dough elasticity. Ideal for homemade pizza, calzone, and fougasse with 6-8 hours fermentation for best flavor development. It ferments best over 6–12 hours at room temp (22°C).