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.
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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.