Per Pizza
Divella
Type 00 soft wheat flour obtained from grinding national and foreign force wheat. Suitable for pizza and medium-rise doughs. Easy to work with, produces light and crispy crusts.
Optimal hydration: 55% – 62%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-24 hoursat 20°C
TestedFor same-day or short fermentation pizza
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 55% |
Ash Content | 0.55% |
Divella Per Pizza is a type 00 flour, W220 strength, 10% protein, a P/L ratio of 0.55, a recommended hydration range of 55–62%, and 55% absorption. Type 00 soft wheat flour obtained from grinding national and foreign force wheat. Suitable for pizza and medium-rise doughs. Easy to work with, produces light and crispy crusts. It ferments best over 4–24 hours at room temp (20°C). For same-day or short fermentation pizza
00, all-purpose, pizza, short-fermentation, beginner-friendly