Mon Fournil Farine spéciale Pizza type 00 (French T45-equivalent). Maker states W around 270 and about 12% protein for elastic, easy-to-stretch same-day to short-ferment pizza dough. Softer sibling of the W360 SKU.
Mon Fournil Farine à Pizza T45 is a type 00 flour, W270 strength, 12% protein, and a recommended hydration range of 58–62%. Mon Fournil Farine spéciale Pizza type 00 (French T45-equivalent). Maker states W around 270 and about 12% protein for elastic, easy-to-stretch same-day to short-ferment pizza dough. Softer sibling of the W360 SKU.
The recommended hydration range for Mon Fournil Farine à Pizza T45 is 58–62%. A practical starting point is 60%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Mon Fournil Farine à Pizza T45 can handle a home-oven range around 60–62%. The extra water helps prevent the longer bake from drying out the pizza.
As a strong flour, Mon Fournil Farine à Pizza T45 is suited to fermentation at 22°C (72°F). Its room-temperature window is 3.9–12.4 hours, with the best structure around 7.7 hours.
A 24-hour cold fermentation for Mon Fournil Farine à Pizza T45 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 48-hour cold fermentation for Mon Fournil Farine à Pizza T45 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
At 72 hours, this strong flour is beyond its recommended 24–48-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
For hydration, Mon Fournil Farine à Pizza T45 is listed at 58–62%, compared with Mulino Caputo Pizzeria at 58–65%.
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