DIE MODERNE pizza flour – special flour for pizza contemporanea | 10 kg sack
19,90 €
incl. VAT.
DIE MODERNE is a pizza flour for pizza contemporanea with 14 g protein per 100 g and naturally fermented wheat pre-dough. Suitable for long fermentation and baking at high temperatures.
Made in Germany by Frießinger Mühle, in the exclusive 10 kg sack from Pizza-Schule – a practical stock for regular pizza sessions, focaccia and ciabatta.
57 in stock
DIE MODERNE – pizza flour for pizza contemporanea
For everyone who makes pizza regularly: DIE MODERNE in a 10 kg sack combines professional flour quality with a practical stock size – easier to handle than a 25 kg sack and better value than single 1 kg packs.
Made by Frießinger Mühle in Germany, with wheat flour and naturally fermented wheat pre-dough. This exclusive Pizza-Schule size is designed for ambitious home pizza makers and smaller production kitchens.
Our 10 kg version is called “DIE MODERNE”, to distinguish it from the professional pizza flour “La Moderna” by Frießinger Mühle – in an exclusive Pizza-Schule design.
A flour made for pizza contemporanea
A modern pizza contemporanea needs a dough that can develop structure and volume while giving a soft, airy crumb.
DIE MODERNE consists of wheat flour and naturally fermented wheat pre-dough and has a protein content of 14 g per 100 g of product.
These properties make the flour particularly suitable for doughs with long fermentation times and for baking at high temperatures – typical features of modern, contemporary pizza.
With properly managed dough, you can make pizzas with the following characteristics:
- a voluminous, well-developed crust
- a soft, airy crumb
- good dough structure
- flavour development during fermentation
- excellent performance when baking at high temperatures
Not just for pizza contemporanea: thanks to its properties, DIE MODERNE is also suitable for other baked goods such as focaccia and ciabatta.
Ingredients & allergens
Wheat flour, wheat pre-dough (Wheat flour, naturally fermented).
May contain traces of soy, mustard, sesame, milk, egg and lupin.
Nutritional values per 100 g of dry product
| Energy | 1480 kJ / 349 kcal |
| Fat | 1.0 g |
| of which saturates | 0.1 g |
| Carbohydrate | 69 g |
| of which sugars | 0.4 g |
| Protein | 14 g |
| Salt | < 0.01 g |
Storage & shelf life
Store in a dry place away from heat. Best before: see top or narrow side of the packaging. Weight loss due to drying is possible.
Why DIE MODERNE in a 10 kg sack?
Designed for home pizza makers
Not everyone needs a professional 25 kg sack of flour. At the same time, classic 1 kg packs are quickly used up if you make pizza regularly.
The 10 kg size fills exactly this gap.
More practical than lots of 1 kg packs
With a single sack you always have enough pizza flour to hand. No more constantly buying small packs – stocking up for regular pizza sessions becomes much easier.
Easier to handle than a professional 25 kg sack
The 10 kg sack takes up less storage space and is easier to transport, move and store. This makes it ideal for home use, ambitious home pizza makers and smaller production kitchens.
A collaboration between Pizza-Schule × Frießinger Mühle
DIE MODERNE was created in collaboration between Pizza-Schule.de and Frießinger Mühle GmbH.
The flour is made in Germany by Frießinger Mühle, while the exclusive 10 kg size and the custom Pizza-Schule packaging were developed to offer our customers a solution designed for everyone who wants to make a high-quality pizza contemporanea at home.
Professional flour quality – finally in a size for everyone who doesn’t just bake pizza but lives it as a real passion.
Tested and recommended by Pizza-Schule ®
FAQ | DIE MODERNE pizza flour
Which baked goods is DIE MODERNE suitable for?
The flour is suitable for pizza contemporanea, focaccia and ciabatta. Dough handling and baking conditions determine the result.
Why does the flour come in a 10 kg sack?
The size gives regular pizza makers a stock between small 1 kg packs and the professional 25 kg sack.
How should I store the flour?
Store in a dry place away from heat. The best-before date is on the top or narrow side of the packaging.
Still have questions about choosing?
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