Mąka Pszenna Typ 00 Włoska na Pizzę
Młyn Suwałki
Regional Polish tipo 00 pizza flour from Młyn Suwałki (ROMEL PLUS), a small mill in the Podlasie region. 100% Polish wheat, no improvers, no additives - NIESTANDARYZOWANA (non-standardized). At 10% protein, this is a weak flour suited for short-fermentation, thin-crust pizza. Clean and honest product from a small regional operation. Available in 5kg and 25kg bags.
Optimal hydration: 55% – 58%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 2-6 hoursat 22°C
TestedLow protein (10%) flour with no improvers. Best for same-day pizza, 2-6h warm fermentation. Not strong enough for extended rise. Use higher yeast (0.5-0.8% fresh) to compensate for weak gluten. Keep hydration conservative at 55-58%.
Community Ratings
1Based on 1 community bake
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.5% |
Młyn Suwałki Mąka Pszenna Typ 00 Włoska na Pizzę is a type 00 flour, W200 strength, 10% protein, and a recommended hydration range of 55–58%. Regional Polish tipo 00 pizza flour from Młyn Suwałki (ROMEL PLUS), a small mill in the Podlasie region. 100% Polish wheat, no improvers, no additives - NIESTANDARYZOWANA (non-standardized). At 10% protein, this is a weak flour suited for short-fermentation, thin-crust pizza. Clean and honest product from a small regional operation. Available in 5kg and 25kg bags. It ferments best over 2–6 hours at room temp (22°C). Low protein (10%) flour with no improvers. Best for same-day pizza, 2-6h warm fermentation. Not strong enough for extended rise. Use higher yeast (0.5-0.8% fresh) to compensate for weak gluten. Keep hydration conservative at 55-58%.
type-00, polish, budget, low-protein, same-day, no-additives, regional-mill