Pizza Flour
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.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-18 hoursat 22°C
TestedEstimated 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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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 6–18 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