Erittäin Vahva Pizzajauho 00
Pirkka Parhaat
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.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-24 hoursat 22°C
OfficialStrong flour (W350). Needs minimum 12h warm fermentation. 0.1-0.3% fresh yeast. Excellent for Neapolitan and Roman styles.
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Pirkka Parhaat Erittäin Vahva Pizzajauho 00 is a type 00 flour, W350 strength, 14% protein, and a recommended hydration range of 60–68%. 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. It ferments best over 12–24 hours at room temp (22°C). Strong flour (W350). Needs minimum 12h warm fermentation. 0.1-0.3% fresh yeast. Excellent for Neapolitan and Roman styles.
pizza, type-00, finnish-market, high-protein, long-rise, neapolitan