La Farina del Padrone Luca
Wieshofermühle
A hidden gem from St. Johann in Tirol. Tipo 00 pizza flour from Austrian premium wheat, designed for long-fermentation Neapolitan pizza. Strong gluten properties. Available in 25kg professional and 1kg household packages. A Tyrolean mill making authentic napoletana-grade flour.
Optimal hydration: 58% – 66%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 10-24 hoursat 22°C
OfficialStrong Austrian Tipo 00. Designed for long fermentation. 0.1-0.3% fresh yeast. Hydration 58-66%.
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Pizza Napoletana
Wieshofermühle La Farina del Padrone Luca is a type 00 flour, 13.5% protein, and a recommended hydration range of 58–66%. A hidden gem from St. Johann in Tirol. Tipo 00 pizza flour from Austrian premium wheat, designed for long-fermentation Neapolitan pizza. Strong gluten properties. Available in 25kg professional and 1kg household packages. A Tyrolean mill making authentic napoletana-grade flour. It ferments best over 10–24 hours at room temp (22°C). Strong Austrian Tipo 00. Designed for long fermentation. 0.1-0.3% fresh yeast. Hydration 58-66%.
pizza, type-00, austrian, neapolitan, long-rise, professional