Pizzamehl Tipo 00
Frießinger Mühle
The standard pizza flour from Frießinger Mühle (est. 1859, Bad Wimpfen). W 270-310 with 12% protein makes it a versatile workhorse for short to medium fermentation pizza and focaccia. 100% wheat, no additives. Recipes for both pizza and focaccia on the packaging.
Optimal hydration: 58% – 63%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-16 hoursat 22°C
OfficialMedium-strength flour (W270-310). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%. Also great for focaccia.
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Pizza Napoletana
Frießinger Mühle Pizzamehl Tipo 00 is a type 00 flour, W290 strength, 12% protein, and a recommended hydration range of 58–63%. The standard pizza flour from Frießinger Mühle (est. 1859, Bad Wimpfen). W 270-310 with 12% protein makes it a versatile workhorse for short to medium fermentation pizza and focaccia. 100% wheat, no additives. Recipes for both pizza and focaccia on the packaging. It ferments best over 6–16 hours at room temp (22°C). Medium-strength flour (W270-310). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%. Also great for focaccia.
pizza, type-00, german, short-medium-rise, neapolitan, bread