Pizzaliszt 00 Típusú
Gyermelyi
Hungary's leading 00 pizza flour from Gyermelyi (market-leading pasta and flour producer). Carefully milled and multiply sifted for low ash content and light color. Produces easily stretchable dough. Also suitable for lángos, grissini, and focaccia. 1kg consumer packs.
Optimal hydration: 56% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-10 hoursat 22°C
TestedModerate-strength 00 flour (11.7% protein). Best for same-day pizza 4-10h. 0.3-0.5% fresh yeast. Hydration 56-62%.
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
Pizza Classica
Gyermelyi Pizzaliszt 00 Típusú is a type 00 flour, 11.7% protein, and a recommended hydration range of 56–62%. Hungary's leading 00 pizza flour from Gyermelyi (market-leading pasta and flour producer). Carefully milled and multiply sifted for low ash content and light color. Produces easily stretchable dough. Also suitable for lángos, grissini, and focaccia. 1kg consumer packs. It ferments best over 4–10 hours at room temp (22°C). Moderate-strength 00 flour (11.7% protein). Best for same-day pizza 4-10h. 0.3-0.5% fresh yeast. Hydration 56-62%.