Pizza Flour TIPO 00 Superiore – elastic dough for authentic Italian pizza

With this pizza flour, you bake doughs that are effortlessly stretchable and remain stable. This is the secret to a true Pizza Napoletana with a thin, crispy base and an airy crust.

✓ TIPO 00 milling – finest particle size for optimal hydration and elasticity

✓ High protein content (14g per 100g) – strong gluten content for stable, stretchable dough

✓ Italian baking quality – cultivated from particularly strong baking wheat varieties

✓ Stretchable and elastic – your dough ball can be shaped without tearing

✓ Ideal for Pizza Napoletana, Focaccia, and Italian flatbreads

Tip: Work with a hydration of 65–70% – TIPO 00 absorbs water differently than German flour. A short proofing time of 24–48 hours at room temperature or in the refrigerator yields the best flavor. After proofing, the dough should appear slightly translucent and elastic, but not sticky.

Nutritional information (per 100g):
Brennwert/ calorific value [kJ/kcal] 1486/ 355 Kohlenhydrate/ carbohydrates [g] 69,0 - davon Zucker: 0,7 g. Fett/ fat [g] 1,0 g 1,3 davon gesättiget Fettsäuren/ saturated fatty acid [g] <0,2, Eiweiss 14 g, Salz/ salt [g] < 0,01