Pizza Tipo 0
Ruggeri
Italian Type 0 pizza flour from Ruggeri with excellent extensibility. Creates well-risen dough with thin, golden, fragrant crust. Suitable for Neapolitan-style tall pizzas, thin crunchy pizzas, and soft focaccias. Professional 5kg format.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength Type 0 with excellent extensibility for easy stretching. Works well for Neapolitan-style with 24h cold ferment. Good balance of strength and workability.
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Best For
Pizza Classica
Technical Specifications
Absorption | 56% |
Ash Content | 0.62% |
Ruggeri Pizza Tipo 0 is a type 0 flour, W240 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 56% absorption. Italian Type 0 pizza flour from Ruggeri with excellent extensibility. Creates well-risen dough with thin, golden, fragrant crust. Suitable for Neapolitan-style tall pizzas, thin crunchy pizzas, and soft focaccias. Professional 5kg format. It ferments best over 6–12 hours at room temp (22°C). Medium-strength Type 0 with excellent extensibility for easy stretching. Works well for Neapolitan-style with 24h cold ferment. Good balance of strength and workability.