Finezza Semola Rimacinata
Frießinger Mühle
Double-milled durum wheat semolina from Frießinger Mühle. Fine, golden granules with characteristic durum wheat flavor and color. Primarily used as a dusting flour for pizza peels and work surfaces, or blended at 10-20% into pizza dough for extra crispness and a golden hue. Also excellent for fresh pasta and regional Italian breads. Not a standalone pizza flour — best used as a complement to Tipo 00 or Tipo 1 flours.
Optimal hydration: 50% – 58%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 5-16 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Frießinger Mühle Finezza Semola Rimacinata is 12.9% protein and a recommended hydration range of 50–58%. Double-milled durum wheat semolina from Frießinger Mühle. Fine, golden granules with characteristic durum wheat flavor and color. Primarily used as a dusting flour for pizza peels and work surfaces, or blended at 10-20% into pizza dough for extra crispness and a golden hue. Also excellent for fresh pasta and regional Italian breads. Not a standalone pizza flour — best used as a complement to Tipo 00 or Tipo 1 flours.