King Arthur '00' Pizza Flour: US hard red and soft wheat milled to a fine 00 grind, about 11.5% protein per King Arthur. Lower protein than many Italian 00 pizza flours; absorbs less water. Aimed at high-heat Neapolitan-style crusts. No Chopin W published.
King Arthur '00' Pizza Flour: US hard red and soft wheat milled to a fine 00 grind, about 11.5% protein per King Arthur. Lower protein than many Italian 00 pizza flours; absorbs less water. Aimed at high-heat Neapolitan-style crusts. No Chopin W published.
The catalog window for King Arthur 00 Pizza Flour is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Absorption | 54% |
Ash Content | 0.54% |
00 Pizza Flour | ||
|---|---|---|
Strength | Medium | Strong · W 290 |
Protein | 11.5% | 11.5% |
Hydration | — | — |
Maturation | 2.8-8.7h 22°C | — |
