Pandough
Pizzamehl Tipo 00

Frießinger Mühle Pizzamehl Tipo 00

StrongFlag of DEGermany

Standard Tipo 00 pizza flour from Frießinger Mühle, Bad Wimpfen. Mill: 12% protein. FAQ publishes W 270-310. Soft wheat, no additives on the consumer page. Short to medium pizza and focaccia ferments.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 10 h at 22°C, inside a 6–16 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Standard Tipo 00 pizza flour from Frießinger Mühle, Bad Wimpfen. Mill: 12% protein. FAQ publishes W 270-310. Soft wheat, no additives on the consumer page. Short to medium pizza and focaccia ferments.

Frießinger Mühle Pizzamehl Tipo 00 fermentation range

The catalog window for Frießinger Mühle Pizzamehl Tipo 00 is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Pandough users most often plan about 25.5 hours for this flour in Traditional Napoletana, based on 9 bakes.

pizza, type-00, german, short-medium-rise, neapolitan, bread, lidl, budget

Bakes with this flour

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Pizzamehl Tipo 00 vs La Verace

La Verace
La Verace
Strength
Strong · W 290Strong
P/L
—0.55
Protein
12%13%+1.0%
Hydration
——
Maturation
6-16h 22°C4.4-14.3h 22°C-2h