Perfecja Speciale Mąka Pszenna na Pizzę
Lubella
Lubella Perfecja Speciale is a Polish pizza flour classified as typ 500 (not typ 00) with 13% protein. It includes improvers (ascorbic acid and alpha-amylase), which can increase dough tolerance and crust browning but also moves it away from a clean-label flour profile. Practical range is usually 53-62% hydration, with workable warm and cold fermentation. Treat it as a strong mass-market option with additives, not a direct equivalent of additive-free Italian typ 00 flours.
Optimal hydration: 53% – 62%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-16 hoursat 22°C
TestedThe strongest Polish pizza flour in common retail distribution. 13% protein with ascorbic acid and alpha-amylase improvers. Can handle 6-16h warm fermentation. NOTE: this is typ 500, not typ 00 - slightly coarser grind that may affect texture. Manufacturer recommends 53% hydration but can push to 62%. Made on Italian Golfetto equipment.
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Best For
Pizza Napoletana
Technical Specifications
Ash Content | 0.5% |
Lubella Perfecja Speciale Mąka Pszenna na Pizzę is W320 strength, 13% protein, and a recommended hydration range of 53–62%. Lubella Perfecja Speciale is a Polish pizza flour classified as typ 500 (not typ 00) with 13% protein. It includes improvers (ascorbic acid and alpha-amylase), which can increase dough tolerance and crust browning but also moves it away from a clean-label flour profile. Practical range is usually 53-62% hydration, with workable warm and cold fermentation. Treat it as a strong mass-market option with additives, not a direct equivalent of additive-free Italian typ 00 flours. It ferments best over 6–16 hours at room temp (22°C). The strongest Polish pizza flour in common retail distribution. 13% protein with ascorbic acid and alpha-amylase improvers. Can handle 6-16h warm fermentation. NOTE: this is typ 500, not typ 00 - slightly coarser grind that may affect texture. Manufacturer recommends 53% hydration but can push to 62%. Made on Italian Golfetto equipment.
type-500, polish, high-protein, professional, improvers, ascorbic-acid, alpha-amylase, mass-market, neapolitan, long-fermentation