Gyermelyi Pizzaliszt 00 Típusú
StrongHungary
Pizzaliszt 00 típusú from Gyermelyi Zrt, Hungary's largest flour and pasta producer, which grows its own wheat and mills it in Gyermely. Repeated sifting gives a fine, even grain and a light color from low ash; the mill stresses a strong, high-quality gluten that keeps the dough easy to stretch, the property pizza needs most. Beyond pizza it holds its own as the base for lángos and other Italian-style yeast bakes. Sold as 1 kg bags in Hungarian, Slovak and Romanian retail.
How the calculator uses this flour
- Fermentation window. With 11.7% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Pizzaliszt 00 típusú from Gyermelyi Zrt, Hungary's largest flour and pasta producer, which grows its own wheat and mills it in Gyermely. Repeated sifting gives a fine, even grain and a light color from low ash; the mill stresses a strong, high-quality gluten that keeps the dough easy to stretch, the property pizza needs most. Beyond pizza it holds its own as the base for lángos and other Italian-style yeast bakes. Sold as 1 kg bags in Hungarian, Slovak and Romanian retail.
Bakes with this flour
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Pizzaliszt 00 Típusú vs Pizzaliszt
Strength
StrongStrongProtein
11.7%12%+0.3%Hydration
——Maturation
——Pizzaliszt 00 Típusú vs Pizzaliszt
Pizzaliszt 00 Típusú | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 11.7% | 12%+0.3% |
Hydration | — | — |
Maturation | — | — |