← Dough calculator · Flour codex
00 / pizza · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
Protein per 100g from Wessex Mill product page nutrition table.
| Brand | Wessex Mill |
|---|---|
| Product | Pasta and Pizza Flour |
| Category | 00 / pizza |
| Protein | 15% |
| W-value | - |
| Ash | - |
| Catalogue regions | UK |
Wessex Mill Pasta and Pizza Flour is listed at about 15% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
Dough that rests for days, or is very wet, is usually a good fit. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.