Pizza 00 Di Forza
Mills of Crete (Myloi Kritis)
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.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
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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