MORCOTE® 00 PIZZA FLOUR

CODE - F12930

Morcote 00 Pizza Flour is made using a custom formulation of durum, all-purpose flour and functional enzymes. This Pizza flour is finely milled and has higher protein content...Read More

Optimal protein content for best pizza dough
Improved dough stretchability and strength
The dough is easy to handle and shape
Imparts good color & crispiness to the crust

USAGE : A classic Type 00 style pizza flour. Specialty pizza base flour with high dough strength and improved dough extensibility

DOSAGE : 100%

Available Pack Sizes :

20 KG PAPER BAG

20 KG PAPER BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

Experience the art of pizza perfection and the confidence of working with a top-tier pizza flour supplier & manufacturer, bringing you the best in high-gluten pizza flour for extraordinary pizza and flatbread bases.

Exceptional dough elasticity, stretchability and hydration
A premium and professional-grade pizza flour
Trusted and loved by pizza chefs nationwide
Craft authentic Neapolitan / Italian / American-style pizzas
Expert blend of finest wheat varieties
Enriched with corrective natural enzymes
Rigorous quality checks ensure purity & consistency

SwissBake® Morcote 00 Pizza Flour is a blend of the finest global wheat varieties, enriched with corrective natural enzymes, thereby making it ideal for the usage of pizzerias, fast-food chains & quick-service restaurants (QSRs), cafés, restaurants and pizza chefs.
Morcote 00 Pizza Flour, tailored for extended fermentation doughs, offers excellent dough stretchability and granulation. It's a pizza chef’s must-have pantry essential for maintaining consistent, long-rise pizza dough and flatbread bases.
Our stringent quality checks ensure purity & uniformity in each wheat batch. Through meticulous dry–wet cleaning stages, coupled with slow grinding, we preserve its authenticity, natural aromas and dough hydration capacity.

Key Ingredients

Durum Wheat, Corrective Enzymes

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
MORCOTE 00 PIZZA FLOUR-F12930	1000 gm	100%
WATER	600 gm	60%
SALT	25 gm	2.50%
DRY YEAST	1 gm	0.10%

Cost Calculator

Method

Put water and yeast in a mixer and add just 10% of the Pizza flour and start the mixer. Add salt after 3-5 mins of mixing. After 5 mins of mixing add the remaining Pizza flour. Total mixing time approximately 10-12 minutes or till proper dough develops. Remove the developed dough. Divide and scale, round pizza balls approx. 250g for 32 cm Pizza. Put the pizza bowls in the covered plastic container. Keep it at room temperature (covered) for 6-8 hours. Now the dough balls are ready to be used or can be stored at 4º C for further use. (optionally you can also give bulk fermentation to the dough for 6-8 hours, and then divide & scale 250g dough balls and store at 4ºC in closed container, Remove from freezer one hour before you want to use)

Stretch & Shape the dough, top with tomato sauce, Buffalo Parmesan, Basil and mozzarella, Olive oil on the top before loading in the oven, Neapolitan Pizza is baked within 60-90 secs at 430-450°C.

Notes/Tips: When forming dough balls use little Pizza flour to help you because the dough will be very sticky. When stretching the pizza pay attention not to remove the gas of the fermentation, take the dough carefully from the tray without changing its shape. Open the pizza with your fingers only trying to spread the air evenly.

Variant Recipe

FAQ

What’s the difference between SwissBake® Morcote 00 pizza flour and normal good quality refined flour?

SwissBake® Morcote 00 Pizza Flour is a professional pizza flour formulated and milled using best wheat blend, especially for long fermentation doughs. It’s elasticity, perfect granulation and high-quality protein makes it a culinary essential for consistent long rise dough.

What kind of pizza’s can be baked using SwissBake® Morcote 00 pizza flour?

It’s ideal for classic Neapolitan pizza made using high heat wood fired oven. This flour is best used for any long rise pizza recipe. It gives good stability during longer fermentation and improves the dough handling. However it can be used for all kinds of thin crust or pan pizza’s.

What is the gluten content and shelf life of SwissBake® Morcote 00 pizza flour?

SwissBake® Morcote 00 pizza flour has 11% - 12% maximum gluten content. Higher gluten than this can make your pizza heavy and dense. This flour can last for about 3 months under room temperature (below 24ºC and low humidity) and 6-8 months in fridge provided it has been sealed properly to avoid any contamination and stored under hygienic conditions.

What is the best pizza flour to use for long fermentation pizza dough?

Any good flour like SwissBake® Morcote 00 pizza flour, that is strong, elastic and has right granulation is ideal for making long fermentation pizza dough.

Can I use SwissBake® Morcote 00 Pizza flour for making Pastas ?

SwissBake® Morcote 00 Pizza flour is a fine high gluten flour made especially for pizzas. It is not recommended for making pasta.

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