ToTa! Mąka do Pizzy Typ 00
Poland
ToTa! tipo 00 pizza flour from Młyny Żabczyńscy (Łaskarzew). Common 1 kg / 5 kg labels list 9.2% protein (some listings differ; trust the bag). Very fine grind for soft same-day pizza and focaccia. No published W.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
ToTa! tipo 00 pizza flour from Młyny Żabczyńscy (Łaskarzew). Common 1 kg / 5 kg labels list 9.2% protein (some listings differ; trust the bag). Very fine grind for soft same-day pizza and focaccia. No published W.
budget, polish, low-protein, same-day, beginner-friendly, quick-pizza, polish-mill, thin-crust
Bakes with this flour
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Technical Specifications
Ash Content | 0.55% |
ToTa! Mąka do Pizzy Typ 00 vs Napoletana Tipo 00
Strength
—StrongProtein
9.2%12%+2.8%Hydration
——Maturation
——ToTa! Mąka do Pizzy Typ 00 vs Napoletana Tipo 00
ToTa! Mąka do Pizzy Typ 00 | ||
|---|---|---|
Strength | — | Strong |
Protein | 9.2% | 12%+2.8% |
Hydration | — | — |
Maturation | — | — |