Mills of Crete (Myloi Kritis)Pizza 00 Di Forza
The strongest flour in Mills of Crete's pizza lineup. ~14% protein, designed for 48-96h cold fermentation. Professional 25kg bags. The Greek answer to Caputo Saccorosso.
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Mills of Crete (Myloi Kritis) Pizza 00 Di Forza is a type 00 flour, 14% protein, and a recommended hydration range of 60–68%. The strongest flour in Mills of Crete's pizza lineup. ~14% protein, designed for 48-96h cold fermentation. Professional 25kg bags. The Greek answer to Caputo Saccorosso. It ferments best over 48–96 hours at fridge (4°C). Strong Greek 00 for long cold fermentation 48-96h. 0.05-0.1% fresh yeast. Handles high hydration.
pizza, type-00, greek, high-protein, long-rise, professional