Spezialmehl für Dinkel-Pizza
Frießinger Mühle
100% spelt pizza flour blend from Frießinger Mühle containing Dinkelmehl (spelt flour), Dinkelkleie (spelt bran), and getrockneter Dinkelsauerteig (dried spelt sourdough). Produces a rustic, nutty-flavored pizza with a darker crumb. The inclusion of dried sourdough culture improves fermentation behavior and adds depth of flavor. Unique product for those seeking a wheat-free alternative with character. Handle gently — spelt gluten is more fragile than wheat.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-16 hoursat 22°C
Tested100% spelt flour blend with dried spelt sourdough included. Spelt gluten is weaker than wheat — handle dough gently, minimal kneading. 0.3-0.5% fresh yeast or rely on the included sourdough culture. Hydration 55-60%. Do not over-ferment, spelt breaks down faster.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Frießinger Mühle Spezialmehl für Dinkel-Pizza is 12% protein and a recommended hydration range of 55–62%. 100% spelt pizza flour blend from Frießinger Mühle containing Dinkelmehl (spelt flour), Dinkelkleie (spelt bran), and getrockneter Dinkelsauerteig (dried spelt sourdough). Produces a rustic, nutty-flavored pizza with a darker crumb. The inclusion of dried sourdough culture improves fermentation behavior and adds depth of flavor. Unique product for those seeking a wheat-free alternative with character. Handle gently — spelt gluten is more fragile than wheat. It ferments best over 6–16 hours at room temp (22°C). 100% spelt flour blend with dried spelt sourdough included. Spelt gluten is weaker than wheat — handle dough gently, minimal kneading. 0.3-0.5% fresh yeast or rely on the included sourdough culture. Hydration 55-60%. Do not over-ferment, spelt breaks down faster.
pizza, spelt, dinkel, german, sourdough, artisan, wheat-free, neapolitan