Gut HardeggPizzamehl W700
StrongAustria
Estate-grown wheat from the northern Weinviertel, milled at the Kittel mill in Lower Austria. Notably high in gluten protein for an Austrian W700, which is what makes it work for pizza as well as strudel and yeasted pastry.
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Gut Hardegg Pizzamehl W700 is a type 550 flour, 12.3% protein, and a recommended hydration range of 58–66%. Estate-grown wheat from the northern Weinviertel, milled at the Kittel mill in Lower Austria. Notably high in gluten protein for an Austrian W700, which is what makes it work for pizza as well as strudel and yeasted pastry.