Pandough
Pizza Flour

Wildfarmed Pizza Flour

StrongFlag of GBUnited Kingdom

Wildfarmed Pizza Flour (labeled T55), regeneratively grown British wheat. Nutrition about 12.7% protein; trade specs also cite ash around 0.65% (±0.05) and farinograph absorption about 60%. Built for pizza and flatbreads. Maker does not publish Chopin W.

Contains: wheat

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Wildfarmed Pizza Flour (labeled T55), regeneratively grown British wheat. Nutrition about 12.7% protein; trade specs also cite ash around 0.65% (±0.05) and farinograph absorption about 60%. Built for pizza and flatbreads. Maker does not publish Chopin W.

Wildfarmed Pizza Flour fermentation range

The catalog window for Wildfarmed Pizza Flour is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

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

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.62%

Pizza Flour vs Bella Pizza Flour

Bella Pizza Flour
Bella Pizza Flour
Strength
StrongVery Strong
Protein
12.7%13.5%+0.8%
Hydration
——
Maturation
3.8-11.8h 22°C—