StraPizza Crock Blu
Industria Molitoria Perteghella
Professional Tipo 00 pizza flour, W ~300 / ~13.5% protein, ~59% rated absorption — a medium-long flour for pizzeria use. Comfortable at 60-72% hydration with 18-48h cold maturation; strong enough for biga/poolish but faster and more forgiving than a W350+. A good middle ground for daily Neapolitan-style and pan pizza. Specs are from a distributor sheet (not Perteghella's own), so treat W/absorption as approximate.
Optimal hydration: 60% – 72%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 6-16 hoursat 22°C
TestedRoom temp (~22°C): 6-16h bulk, best around 10h. Holds the longer end well. Hydration 60-72%.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 59% |
Industria Molitoria Perteghella StraPizza Crock Blu is a type 00 flour, W300 strength, 13.5% protein, a recommended hydration range of 60–72%, and 59% absorption. Professional Tipo 00 pizza flour, W ~300 / ~13.5% protein, ~59% rated absorption — a medium-long flour for pizzeria use. Comfortable at 60-72% hydration with 18-48h cold maturation; strong enough for biga/poolish but faster and more forgiving than a W350+. A good middle ground for daily Neapolitan-style and pan pizza. Specs are from a distributor sheet (not Perteghella's own), so treat W/absorption as approximate. It ferments best over 6–16 hours at room temp (22°C). Room temp (~22°C): 6-16h bulk, best around 10h. Holds the longer end well. Hydration 60-72%.
pizza, professional, type-00, italian, medium-fermentation, neapolitan