Pandough
Mąka Pszenna na Pizzę Włoską Typ 00

Młyny Stoisław Mąka Pszenna na Pizzę Włoską Typ 00

MediumFlag of PLPoland

Tipo 00 pizza flour from Młyny Stoisław (PZZ Stoisław, Koszalin region). Contains L-cysteine as a dough relaxer. Retail packs commonly list about 10-11% protein (1 kg bags often 11%). No published W. Budget extensible pizza flour, not clean-label.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 6 h at 22°C, inside a 4–10 h window. In the fridge at 4°C, it holds 12–36 h.
  • Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Tipo 00 pizza flour from Młyny Stoisław (PZZ Stoisław, Koszalin region). Contains L-cysteine as a dough relaxer. Retail packs commonly list about 10-11% protein (1 kg bags often 11%). No published W. Budget extensible pizza flour, not clean-label.

Młyny Stoisław Mąka Pszenna na Pizzę Włoską Typ 00 fermentation range

The catalog window for Młyny Stoisław Mąka Pszenna na Pizzę Włoską Typ 00 is 12–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

type-00, polish, l-cysteine, medium-protein, budget, industrial-mill

Bakes with this flour

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Technical Specifications

Ash Content
0.5%

Mąka Pszenna na Pizzę Włoską Typ 00 vs Mąka na Pizzę Horeca

Mąka na Pizzę Horeca
Mąka na Pizzę Horeca
Strength
MediumMedium
Protein
11%11.5%+0.5%
Hydration
——
Maturation
4-10h 22°C4-10h 22°C