ZZZ Mąka na Pizzę Typ 00
ZZZ Zamość
Premium Polish Type 00 pizza flour from Zamojskie Zakłady Zbożowe with professional-grade specifications. With W 300-340 and 12.3% protein, this flour rivals Italian imports like Caputo Pizzeria and Saccorosso. Produced from carefully selected high-quality wheat sourced from the ecologically pristine Zamosc and Roztocze regions of southeastern Poland. 100% natural with no improvers or additives. Suitable for medium to long fermentation (12-72 hours), creating elastic dough with excellent extensibility and oven spring. Produces authentic Neapolitan-style pizza with puffy, well-developed cornicione.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 14-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
ZZZ Zamość ZZZ Mąka na Pizzę Typ 00 is a type 00 flour, W320 strength, 12.3% protein, a recommended hydration range of 60–68%, and 58% absorption. Premium Polish Type 00 pizza flour from Zamojskie Zakłady Zbożowe with professional-grade specifications. With W 300-340 and 12.3% protein, this flour rivals Italian imports like Caputo Pizzeria and Saccorosso. Produced from carefully selected high-quality wheat sourced from the ecologically pristine Zamosc and Roztocze regions of southeastern Poland. 100% natural with no improvers or additives. Suitable for medium to long fermentation (12-72 hours), creating elastic dough with excellent extensibility and oven spring. Produces authentic Neapolitan-style pizza with puffy, well-developed cornicione. It ferments best over 12–72 hours at fridge (4°C). Excellent for long cold fermentation (24-72h at 4C) with peak results around 48 hours. W 300-340 provides strong gluten network. Room temp: 6-16h at 20C. Comparable to Caputo Saccorosso.
00, premium, polish, high-W, long-fermentation, professional-grade, neapolitan, cold-ferment, high-hydration, polish-mill