000 Ultra Refinada
Pureza
Argentine “000” (tres ceros) bread/pizza flour — ~11% protein, ash ~0.65% (≈ Italian tipo 0, which is how it's filed here), estimated W~240. Moderately extensible dough that works at 58-65% hydration on same-day to overnight ferments; strong enough for everyday bread and Argentine- or NY-leaning pizza, but it won't carry a 72h cold ferment or very high hydration alone — blend with a stronger 00/Manitoba for long maturation. Highly refined and fine, so it drinks water fast: add the last few percent gradually or the dough turns slack.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. ~0.3-0.5% fresh yeast, 58-65% hydration. Comfortable everyday window; past it the dough slackens.
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.65% |
Pureza 000 Ultra Refinada is a type 0 flour, W240 strength, 11% protein, and a recommended hydration range of 58–65%. Argentine “000” (tres ceros) bread/pizza flour — ~11% protein, ash ~0.65% (≈ Italian tipo 0, which is how it's filed here), estimated W~240. Moderately extensible dough that works at 58-65% hydration on same-day to overnight ferments; strong enough for everyday bread and Argentine- or NY-leaning pizza, but it won't carry a 72h cold ferment or very high hydration alone — blend with a stronger 00/Manitoba for long maturation. Highly refined and fine, so it drinks water fast: add the last few percent gradually or the dough turns slack. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. ~0.3-0.5% fresh yeast, 58-65% hydration. Comfortable everyday window; past it the dough slackens.