Frießinger Mühle Pizza Croccante Premix

Name: Frießinger Mühle Pizza Croccante Premix
Brand: Frießinger Mühle

Germany

Frießinger Pizza Croccante premix: additive blend (durum, rice flour, wheat pre-dough, bran, wheat protein, inactive yeast). Mill guidance: mix 7-10% into pizza flour, slightly less yeast, about 58-60% water. Improves crisp hold for takeaway/frozen pizza. Not a standalone dough flour; baker still adds water, yeast, and salt.

Contains: durum wheat, rice, wheat (bran), wheat, wheat gluten, inactive yeast

Incomplete composition data

The label doesn't tell us everything about this flour: whether the sourdough is active or dried. After a bake we'll ask what your bag says.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
Hydration range. It takes 58–60% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 58–60%.

How much hydration for Frießinger Mühle Pizza Croccante Premix?

The recommended hydration range for Frießinger Mühle Pizza Croccante Premix is 58–60%. A practical starting point is 59%.

Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.