Keskivahva Pizzajauho 00
Pirkka Parhaat
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.
Optimal hydration: 58% – 63%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
OfficialMedium-strength flour (W260). Ideal for same-day thin crust pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Pirkka Parhaat Keskivahva Pizzajauho 00 is a type 00 flour, W260 strength, 12% protein, and a recommended hydration range of 58–63%. 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. It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W260). Ideal for same-day thin crust pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.