Published spec: type 0, protein 14%, W 400 to 420, P/L 0.6 to 0.7, Chopin absorption 58%. The pizza version of the 0M2 cut, distinct from the panificazione 0M2 in the same mill's bread line. W 400 to 420 is reinforced territory. Sold as 12.5 kg and 25 kg sacks. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
Published spec: type 0, protein 14%, W 400 to 420, P/L 0.6 to 0.7, Chopin absorption 58%. The pizza version of the 0M2 cut, distinct from the panificazione 0M2 in the same mill's bread line. W 400 to 420 is reinforced territory. Sold as 12.5 kg and 25 kg sacks. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
The catalog window for Molino Denti Anima di Grano Slow 0M2 Pizza is 18–113 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Absorption | 58% |
Anima di Grano Slow 0M2 Pizza | ||
|---|---|---|
Strength | Very Strong · W 410 | Very Strong · W 405 |
P/L | 0.65 | 0.53-0.13 |
Protein | 14% | 15.1%+1.1% |
Hydration | — | — |
Maturation | 8.1-28.6h 22°C | 8-28.1h 22°C0h |
