Pandough
ZZZ Mąka na Pizzę Typ 00

ZZZ Zamość ZZZ Mąka na Pizzę Typ 00

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ZZZ (Zamojskie Zakłady Zbożowe) tipo 00 pizza flour. Maker shop lists W 300-340 and 12.3% protein, no improvers. Wheat from the Zamość / Roztocze area. Built for medium to long ferments.

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 10 h at 22°C, inside a 2.5–15 h window. In the fridge at 4°C, it holds 12–72 h.
  • Hydration range. From its specs, Pandough estimates 58–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

ZZZ (Zamojskie Zakłady Zbożowe) tipo 00 pizza flour. Maker shop lists W 300-340 and 12.3% protein, no improvers. Wheat from the Zamość / Roztocze area. Built for medium to long ferments.

ZZZ Zamość ZZZ Mąka na Pizzę Typ 00 fermentation range

The catalog window for ZZZ Zamość ZZZ Mąka na Pizzę Typ 00 is 12–72 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.

premium, polish, high-W, long-fermentation, professional-grade, neapolitan, cold-ferment, high-hydration, polish-mill

Bakes with this flour

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Technical Specifications

Ash Content
0.55%

ZZZ Mąka na Pizzę Typ 00 vs 00 ORO di Napoli

00 ORO di Napoli
00 ORO di Napoli
Strength
Strong · W 320Strong · W 320
P/L
—0.55
Protein
12.3%13.5%+1.2%
Hydration
——
Maturation
12-72h 4°C4.8-15.5h 22°C-32h