Bio-Pizzamehl Tipo 00
Frießinger Mühle
Organic version of the standard Tipo 00 pizza flour from Frießinger Mühle. DE-ÖKO-006 certified. Same specs as the conventional version (W270-310, 12% protein) but milled from organic wheat. Suitable for short to medium fermentation times. A solid choice for home bakers who want organic without sacrificing performance on Neapolitan-style pizza.
Optimal hydration: 58% – 63%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 4-14 hoursat 22°C
OfficialOrganic certified (DE-ÖKO-006) medium-strength flour. Same W range as conventional Tipo 00 (W270-310). 0.3-0.5% fresh yeast. Hydration 58-63%. Good for same-day or overnight pizza.
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Pizza Napoletana
Frießinger Mühle Bio-Pizzamehl Tipo 00 is a type 00 flour, W290 strength, 12% protein, and a recommended hydration range of 58–63%. Organic version of the standard Tipo 00 pizza flour from Frießinger Mühle. DE-ÖKO-006 certified. Same specs as the conventional version (W270-310, 12% protein) but milled from organic wheat. Suitable for short to medium fermentation times. A solid choice for home bakers who want organic without sacrificing performance on Neapolitan-style pizza. It ferments best over 4.3–13.6 hours at room temp (22°C). Organic certified (DE-ÖKO-006) medium-strength flour. Same W range as conventional Tipo 00 (W270-310). 0.3-0.5% fresh yeast. Hydration 58-63%. Good for same-day or overnight pizza.
pizza, type-00, german, organic, bio, short-medium-rise, neapolitan