Szymanowska typ 00 (do pizzy)
Polskie Młyny
A Polish-produced type "00" flour formulated for pizza. Around 11% protein and very finely milled for a soft, smooth dough. It has added enzyme activity (amylase, protease) to mimic Italian flours, yielding good browning and extensibility even with shorter ferments. Enables near-Neapolitan results using local flour.
Optimal hydration: 60% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-9 hoursat 22°C
TestedPolish domestically milled 00; includes malt enzymes (amylase) for improved fermentation
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Best For
Pizza Classica
Technical Specifications
Absorption | 57% |
Ash Content | 0.55% |
Falling Number | 250ms |
Polskie Młyny Szymanowska typ 00 (do pizzy) is a type 00 flour, 11% protein, a recommended hydration range of 60–65%, and 57% absorption. A Polish-produced type "00" flour formulated for pizza. Around 11% protein and very finely milled for a soft, smooth dough. It has added enzyme activity (amylase, protease) to mimic Italian flours, yielding good browning and extensibility even with shorter ferments. Enables near-Neapolitan results using local flour. It ferments best over 2.8–8.7 hours at room temp (22°C). Polish domestically milled 00; includes malt enzymes (amylase) for improved fermentation