Pizzamehl Type 700
Rösselmühle
Pizza flour from Rösselmühle in Graz, Styria. Austrian Type 700 with 13% protein. Made from high-quality wheat varieties. Contains L-ascorbic acid as flour treatment. '4G Guarantee' quality assurance.
Optimal hydration: 58% – 64%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-16 hoursat 22°C
TestedAustrian Type 700 (similar to Italian Tipo 0). 6-16h warm fermentation. 0.2-0.4% fresh yeast. Slightly higher mineral content than 00 gives more rustic character.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Rösselmühle Pizzamehl Type 700 is a type 0 flour, 13% protein, and a recommended hydration range of 58–64%. Pizza flour from Rösselmühle in Graz, Styria. Austrian Type 700 with 13% protein. Made from high-quality wheat varieties. Contains L-ascorbic acid as flour treatment. '4G Guarantee' quality assurance. It ferments best over 6–16 hours at room temp (22°C). Austrian Type 700 (similar to Italian Tipo 0). 6-16h warm fermentation. 0.2-0.4% fresh yeast. Slightly higher mineral content than 00 gives more rustic character.