Pinsa Mix
Frießinger Mühle
Multi-flour blend for Pinsa Romana from Frießinger Mühle. Contains wheat flour, wheat protein, durum wheat flour, rice flour, wheat pre-dough, wheat bran, and inactive yeast. Designed for high hydration (up to 75%) and long fermentation (24-48h). Produces the characteristic light, airy, crispy crust of authentic pinsa. The combination of wheat, durum, and rice flour creates a unique texture — crunchy exterior with an open, digestible crumb. 15% protein supports the extended fermentation and high water content.
Optimal hydration: 70% – 80%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 16-24 hoursat 22°C
TestedWarm fermentation possible but 24h cold retard produces better results. If going warm, use 0.2-0.3% yeast and keep hydration at 70%+. The rice flour component gives crunch during baking. Press dough out gently with fingertips, do not use a rolling pin.
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Frießinger Mühle Pinsa Mix is 15% protein and a recommended hydration range of 70–80%. Multi-flour blend for Pinsa Romana from Frießinger Mühle. Contains wheat flour, wheat protein, durum wheat flour, rice flour, wheat pre-dough, wheat bran, and inactive yeast. Designed for high hydration (up to 75%) and long fermentation (24-48h). Produces the characteristic light, airy, crispy crust of authentic pinsa. The combination of wheat, durum, and rice flour creates a unique texture — crunchy exterior with an open, digestible crumb. 15% protein supports the extended fermentation and high water content. It ferments best over 16–24 hours at room temp (22°C). Warm fermentation possible but 24h cold retard produces better results. If going warm, use 0.2-0.3% yeast and keep hydration at 70%+. The rice flour component gives crunch during baking. Press dough out gently with fingertips, do not use a rolling pin.
pinsa, roman-style, blend, high-hydration, german, long-rise, multi-grain, pizza, neapolitan