What W strength is Wildfarmed Pizza Flour?

Wildfarmed Pizza Flour has a W strength of 260, classified as strong. This is ideal for medium fermentation times (8-24 hours) and Neapolitan-style pizza.

What hydration is recommended for Wildfarmed Pizza Flour?

The recommended hydration range for Wildfarmed Pizza Flour is 60–68%. This moderate hydration range offers a good balance between workability and crumb structure.

How long should Wildfarmed Pizza Flour ferment?

Wildfarmed Pizza Flour has a recommended fermentation window of 3.8–11.8 hours (room temperature) at 22°C. Stay within this range to avoid over-fermentation, which can cause the dough to lose structure.

What is the protein content of Wildfarmed Pizza Flour?

Wildfarmed Pizza Flour contains 12.7% protein. This moderate protein level provides good gluten development for most pizza and bread recipes.

OtherStrongUnited Kingdom

Pizza Flour

Name: Pizza Flour
Brand: Wildfarmed

Wildfarmed

T55 pizza flour from Wildfarmed (UK) — milled from regeneratively-grown British wheat using diverse populations rather than monoculture varieties. 12.7% protein with an estimated W~260 (manufacturer doesn't publish W). The regen-ag approach produces flour with distinctive mineral character and a slightly nutty, complex flavor that rewards long fermentation. Distributed in the Netherlands via Plukkers. Suitable for Neapolitan, NY-style, and Roman pizza. Use it solo or blend with a stronger 00 for extended cold ferments. Note that W strength is estimated — adjust hydration and fermentation time based on observed dough behavior.

W Strength

260W

Strong

Protein

12.7%

Hydration

60-68%

Optimal hydration

Optimal hydration: 60% – 68%

45%55%65%75%85%95%

60%Min

68%Max

Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.

Optimal fermentation: 4-12 hoursat 22°C

Tested

4h12h24h36h48h60h72h

4hMin

12hMax

Estimated W260 (manufacturer doesn't publish W — derived from 12.7% protein + community reports). 0.2-0.4% fresh yeast for 6-18h warm bulk. Regen-grown UK wheat — mineral character, slightly nutty. Mix gently, develops well with stretch-and-folds. Hydration 62-66% sweet spot.

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Best For

Pizza Classica

Hydration64.0%

Ball count

Ball weight31 cm

Ingredients

0/5

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Technical Specifications

Absorption	60%
Ash Content	0.62%

Wildfarmed Pizza Flour is W260 strength, 12.7% protein, a recommended hydration range of 60–68%, and 60% absorption. T55 pizza flour from Wildfarmed (UK) — milled from regeneratively-grown British wheat using diverse populations rather than monoculture varieties. 12.7% protein with an estimated W~260 (manufacturer doesn't publish W). The regen-ag approach produces flour with distinctive mineral character and a slightly nutty, complex flavor that rewards long fermentation. Distributed in the Netherlands via Plukkers. Suitable for Neapolitan, NY-style, and Roman pizza. Use it solo or blend with a stronger 00 for extended cold ferments. Note that W strength is estimated — adjust hydration and fermentation time based on observed dough behavior. It ferments best over 3.8–11.8 hours at room temp (22°C). Estimated W260 (manufacturer doesn't publish W — derived from 12.7% protein + community reports). 0.2-0.4% fresh yeast for 6-18h warm bulk. Regen-grown UK wheat — mineral character, slightly nutty. Mix gently, develops well with stretch-and-folds. Hydration 62-66% sweet spot.

pizza, regenerative, british, sustainable, diverse-grain, t55