Mlinotest Pizza Flour
StrongSlovenia
Namenska moka za pizzo is Mlinotest's purpose selected pizza flour, declared on the bag as 100 percent Slovenian white wheat flour type 500, with 13 g protein per 100 g and no additives listed. It is not simply the household type 500 in a different bag: the mill's 2021 table gave this flour W 280 to 320 against 250 to 280 for the standard type 500. That table is dated, and no current strength figure is published. Mlinotest describes the aim as dough that stretches thin, stays tender and bakes to a crisp edge, but states no hydration and no fermentation window.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Namenska moka za pizzo is Mlinotest's purpose selected pizza flour, declared on the bag as 100 percent Slovenian white wheat flour type 500, with 13 g protein per 100 g and no additives listed. It is not simply the household type 500 in a different bag: the mill's 2021 table gave this flour W 280 to 320 against 250 to 280 for the standard type 500. That table is dated, and no current strength figure is published. Mlinotest describes the aim as dough that stretches thin, stays tender and bakes to a crisp edge, but states no hydration and no fermentation window.
Bakes with this flour
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Pizza Flour vs Basia Poznańska
Strength
StrongMediumProtein
13%10.6%-2.4%Hydration
——Maturation
——Pizza Flour vs Basia Poznańska
Pizza Flour | ||
|---|---|---|
Strength | Strong | Medium |
Protein | 13% | 10.6%-2.4% |
Hydration | — | — |
Maturation | — | — |