Haberfellner Pizza Flour Special Type 550 / W700 / Tipo 00 1 kg

Haberfellner Pizza Flour Special Type 550 / W 700 / Tipo 00

Finest pizza flour for original crispy pizza like from Italy!

The Haberfellner Pizza Flour Special Type 550 (Germany typing) / W 700 (Austria typing) / Tipo 00 (Italy typing) is produced exclusively from high-quality gluten-rich wheat varieties and, as the name suggests, is suitable for elastic, airy and crispy pizza doughs. Whether pizza margarita, pizza rolls or fine Italian baked goods - with this pizza flour made from 100% Austrian wheat you bring Italian cuisine home! The Pizza Flour Special Type 550 / W 700 / Tipo 00 can also be used for all other cooking and baking recipes that can be made with Wheat Flour 405 / 480 finely milled. The wheat is guaranteed GMO-free and is strictly controlled for pesticides.

Pizza Flour Special Type 550 / W 700 / Tipo 00 Overview:

• For original Italian pizza
• 100% natural without additives
• Made from Austrian grain
• Guaranteed GMO-free
• Bakery quality
• Strictly pesticide controlled
• Type 550 (after typing Germany)
• Type W 700 (after typing Austria)
• Type W 00 (after typing Italy)

Characteristics:

• For elastic, airy pizza dough
• Most popular pizza flour
• Suitable for many other baking and cooking recipes
• Good baking properties
• Longer shelf life than dark flour
• Mineral content 0.55g / 100g

Use:

With the Pizza Flour Special Type 550 / W 700 / Tipo 00 you can make original italian airy, light, elastic pizza dough! When making pizza flour, only the most gluten-containing types of wheat are mixed, that means cereals with a lot of glue. Pizza flour is perfect in Italian cuisine for pizza or pizza rolls. The pizza flour special type 550 / W 700 / Tipo 00 can also be used in the production of pastries from baking powder dough, yeast dough, choux pastry, sand or biscuit mass, for thicken sauces, for strudel, pancakes or biscuits.

Basic recipe for Italian pizza dough:

Ingredients: 1 cube of yeast or dry yeast, 500 g of pizza flour, 2 tablespoons of Italian olive oil, 250 ml of warm water, 1 teaspoon of salt, 1 pinch of sugar

1. First, the pizza flour is sifted into a bowl for the pizza dough.
2. Mix the lukewarm water with the yeast, a pinch of salt, sugar and the oil.
3. Now pour the water, yeast and oil mixture over the flour.
4. First knead with a hand mixer for about 5 minutes.
5. Finally knead by hand - this will make the dough smooth and smooth.
   Our tip: If the dough sticks too much to your hands, just add more flour.
6. Cover the dough bowl and let it rise in a warm place for about 45 minutes - this will double the volume of the pizza dough.
7. In the meantime, clean the kitchen and preheat the oven to 250 degrees (circulating air 220).
8. Now cut the pizza dough in half and roll out thinly on a floured work surface.
9. Top with tomato sauce and all kinds of ingredients as you like.
10. Bake the pizza in the oven for about 15 minutes. The recipe makes 2 pizzas.
11. Buon appetito!

Shelf life and storage:

Flour should be stored at home as dry, dark and cool as possible. Flour is best stored in an airtight container such as plastic cans so that insects do not enter and the flour does not take on any odors. It is also not recommended to store flour next to the dishwasher (moisture) or the oven (temperature fluctuations).

The shelf life of flour depends on the type of flour and the correct storage. Basically, white flour can be stored practically indefinitely. Whole wheat flour becomes perishable earlier due to its high fat content.

Size:

1 kg
5 kg
25 kg