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.
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.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
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