Első Pesti Malom Pizzaliszt BL50 / Farina Speciale

Medium

Első Pesti Malom Pizzaliszt is a finely milled BL50 wheat flour for pizza, also sold as Farina Speciale. It has 9.8% protein and comes in a 1 kg bag. The mill does not publish its W strength or P/L.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

Customize this recipe

How the calculator uses this flour

Fermentation window. With 9.8% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 9.5 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Első Pesti Malom Pizzaliszt is a finely milled BL50 wheat flour for pizza, also sold as Farina Speciale. It has 9.8% protein and comes in a 1 kg bag. The mill does not publish its W strength or P/L.

Első Pesti Malom Pizzaliszt BL50 / Farina Speciale fermentation range

The catalog window for Első Pesti Malom Pizzaliszt BL50 / Farina Speciale is 0–9 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.