Pandough
Erittäin Vahva Pizzajauho 00

Pirkka Parhaat Erittäin Vahva Pizzajauho 00

Very StrongFlag of ITItaly

Extra-strong pizza flour (W 350, 14% protein) co-developed with Pizzanpaistajat. Italian-milled tipo 00 designed for Neapolitan pizza, Roman pan pizza, and high-hydration doughs with 24-72h fermentation. Serious flour in a Finnish supermarket package.

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 18 h at 22°C, inside a 12–24 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Extra-strong pizza flour (W 350, 14% protein) co-developed with Pizzanpaistajat. Italian-milled tipo 00 designed for Neapolitan pizza, Roman pan pizza, and high-hydration doughs with 24-72h fermentation. Serious flour in a Finnish supermarket package.

Pirkka Parhaat Erittäin Vahva Pizzajauho 00 fermentation range

The catalog window for Pirkka Parhaat Erittäin Vahva Pizzajauho 00 is 24–72 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.

Pandough users most often plan about 48 hours for this flour in Traditional Napoletana, based on 5 bakes.

pizza, type-00, finnish-market, high-protein, long-rise, neapolitan

Bakes with this flour

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Erittäin Vahva Pizzajauho 00 vs 00 ExtraMidi H16

00 ExtraMidi H16
00 ExtraMidi H16
Strength
Very Strong · W 350Very Strong · W 350
P/L
—0.55
Protein
14%13%-1.0%
Hydration
——
Maturation
12-24h 22°C12-16h 22°C-4h