Mąka Pszenna na Pizzę Włoską Typ 00
Młyny Stoisław
Polish tipo 00 pizza flour from PZZ Stoisław (Koszalin region). Contains L-cysteine as a dough relaxer - a reducing agent that improves extensibility by breaking disulfide bonds in gluten. This compensates for Polish wheat's typically high P/L ratio (high tenacity, low extensibility). At 11% protein, it sits in the mid-range. Rated 4.88/5 on Ceneo with users calling pizza from it 'a dream'. Available in 0.5kg to 10kg packs. Fiber content notably higher (2.3-2.9g) than most tipo 00 flours.
Optimal hydration: 58% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-10 hoursat 22°C
TestedMid-range protein (11%) with L-cysteine reducing agent for improved extensibility. The L-cysteine compensates for Polish wheat's natural high tenacity. 4-10h warm fermentation. Keep hydration at 58-62%. The dough stretches more easily than pure Polish flours at similar protein levels.
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.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Technical Specifications
Ash Content | 0.5% |
Młyny Stoisław Mąka Pszenna na Pizzę Włoską Typ 00 is a type 00 flour, W240 strength, 11% protein, and a recommended hydration range of 58–62%. Polish tipo 00 pizza flour from PZZ Stoisław (Koszalin region). Contains L-cysteine as a dough relaxer - a reducing agent that improves extensibility by breaking disulfide bonds in gluten. This compensates for Polish wheat's typically high P/L ratio (high tenacity, low extensibility). At 11% protein, it sits in the mid-range. Rated 4.88/5 on Ceneo with users calling pizza from it 'a dream'. Available in 0.5kg to 10kg packs. Fiber content notably higher (2.3-2.9g) than most tipo 00 flours. It ferments best over 4–10 hours at room temp (22°C). Mid-range protein (11%) with L-cysteine reducing agent for improved extensibility. The L-cysteine compensates for Polish wheat's natural high tenacity. 4-10h warm fermentation. Keep hydration at 58-62%. The dough stretches more easily than pure Polish flours at similar protein levels.
type-00, polish, l-cysteine, medium-protein, budget, industrial-mill