Pizzamehl Spezial
Haberfellner Mühle
Pizza flour from Austria's Haberfellner Mühle (400+ years old). Classified as W700/Type 550/Tipo 00 in the Austrian system. 100% Austrian wheat, GMO-free, no additives. Also supplies Hofer's Happy Harvest pizza flour. Bakery quality grade.
Optimal hydration: 57% – 63%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-12 hoursat 22°C
TestedAustrian W700 flour. Good for 6-12h warm fermentation. 0.3-0.5% fresh yeast. Hydration 57-63%. Solid workhorse.
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
Haberfellner Mühle Pizzamehl Spezial is a type 00 flour, 12% protein, and a recommended hydration range of 57–63%. Pizza flour from Austria's Haberfellner Mühle (400+ years old). Classified as W700/Type 550/Tipo 00 in the Austrian system. 100% Austrian wheat, GMO-free, no additives. Also supplies Hofer's Happy Harvest pizza flour. Bakery quality grade. It ferments best over 6–12 hours at room temp (22°C). Austrian W700 flour. Good for 6-12h warm fermentation. 0.3-0.5% fresh yeast. Hydration 57-63%. Solid workhorse.