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: 3-10 hoursat 22°C
TestedFor same-day or short fermentation pizza
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Best For
Pizza Classica
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 3.1–9.6 hours at room temp (22°C). For same-day or short fermentation pizza
00, all-purpose, pizza, short-fermentation, beginner-friendly