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.
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.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
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