MORCOTE® 00 FLOUR

CODE - E4120

Professional 00 style flour for all kinds of pizza bases...Read More

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

USAGE : Pizza flour, with high dough strength & extensibility

DOSAGE : 100%

Available Pack Sizes :

20 KG PAPER BAG

20 KG PAPER BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® MORCOTE® 00 Flour is a specially formulated fine granulation flour for professional production of all kinds of pizza bases. SwissBake® MORCOTE® 00 Flour is meticulously crafted from a blend of the world’s finest wheat varieties, enriched with corrective natural enzymes to ensure consistent and reliable results during every application.
Its enhanced formulation also improves upon the taste and flavour profile of the pizza bases. It does not require any special handling and can be easily used as a replacement for your existing flour. It has a good hydration rate and offers excellent stretchability while maintaining a soft and silky dough texture.
It has earned the trust and love of pizzerias & pizza chains, restaurants and pizza chefs across the globe. Tailored for Neapolitan style pizzas and extended fermentation doughs, the versatile MORCOTE® 00 Flour offers excellent dough stretchability & granulation. It is the must-have pantry essential for pizza chefs who aim to maintain consistent, long-rise pizza dough and flatbread bases.

Whether you're using a modern pizza oven or a classic wood-fired pizza oven, our professional-grade flour will bring out the exceptional taste, texture, and performance that only SwissBake® MORCOTE® 00 Flour can provide.

Key Ingredients

Durum Wheat, Corrective Enzymes

Recipe

Ingredients	Quantity (gm)	Quantity (%)
MORCOTE® 00 FLOUR-E4120	1000 gm	100%
WATER	600 gm	60%
SALT	25 gm	2.500%
DRY YEAST	1 gm	0.100%

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

Is MORCOTE® 00 Flour same as Italian TYPE 00 flour?

SwissBake® MORCOTE® 00 Flour is similar in application to Italian TYPE 00 flour however its formulation has been improved to provide better dough handling and stretchability and enhance the taste, texture and flavour profile of pizza’s.

How is SwissBake® MORCOTE® 00 Flour different from regular flour? How is SwissBake® MORCOTE® 00 Flour different from regular flour?

SwissBake® MORCOTE® 00 Flour is crafted from a blend of premium wheat varieties and enriched with corrective natural enzymes. It has a consistent formulation to deliver reliable results during every application. It is designed for extended fermentation doughs and offers superior dough hydration capacity, ensuring consistent and long-rise pizza dough & flatbread bases.

Is SwissBake® MORCOTE® 00 Flour suitable for both traditional and wood-fired pizza ovens?

Yes, SwissBake® MORCOTE® 00 Flour is suitable for all types of pizza ovens, including traditional ovens and classic wood-fired pizza ovens. It is designed to enhance the taste, texture & performance of your pizza and flatbread creations.

Is SwissBake® MORCOTE® 00 Flour suitable for gluten-free or vegan pizzas and flatbreads?

No, SwissBake® MORCOTE® 00 Flour is not a gluten-free pizza flour and is not suitable for gluten-free baking or vegan baking or for individuals with gluten sensitivities or allergies. It is important to check our product labels for specific dietary information.

Is SwissBake® MORCOTE® 00 Flour suitable for preparation of Pasta?

SwissBake® MORCOTE® 00 Flour has been specially developed for the purpose of preparing consistent professional quality pizzas which require high hydration and long fermentation. It may not deliver the best results when used for preparation of pasta’s.