Pandough
Keskivahva Pizzajauho 00

Pirkka Parhaat Keskivahva Pizzajauho 00

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Medium-strength pizza flour co-developed with Pizzanpaistajat (Finland's largest pizza community). Italian-milled tipo 00 at W 260, optimal for thin and crispy pizza with 6-24h fermentation. Available exclusively at K-Group stores in Finland.

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 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 12–24 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Medium-strength pizza flour co-developed with Pizzanpaistajat (Finland's largest pizza community). Italian-milled tipo 00 at W 260, optimal for thin and crispy pizza with 6-24h fermentation. Available exclusively at K-Group stores in Finland.

Pirkka Parhaat Keskivahva Pizzajauho 00 fermentation range

The catalog window for Pirkka Parhaat Keskivahva Pizzajauho 00 is 12–24 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.

pizza, type-00, finnish-market, short-medium-rise

Bakes with this flour

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Keskivahva Pizzajauho 00 vs Farina W260

Farina W260
Farina W260
Strength
Strong · W 260Strong · W 260
P/L
—0.70
Protein
12%12%
Hydration
——
Maturation
6-12h 22°C—