PONZA
Meraner Mühle
Soft wheat flour Type 00 for short proofing times (2-6 hours) from Molino Merano (Meraner Mühle), a South Tyrolean mill founded in 1985. Part of their Italian island-themed pizza flour range. Designed for pizzerias needing fast turnaround with same-day doughs. Lower W strength suited to quick direct method. Professional format (10kg sacks).
Optimal hydration: 55% – 60%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
OfficialShort fermentation flour. 0.5-1.0% fresh yeast for 2-6h warm rise. Hydration 55-60%. Best for same-day pizza. Quick direct method. Good extensibility for easy shaping.
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Meraner Mühle PONZA is a type 00 flour, 11.5% protein, and a recommended hydration range of 55–60%. Soft wheat flour Type 00 for short proofing times (2-6 hours) from Molino Merano (Meraner Mühle), a South Tyrolean mill founded in 1985. Part of their Italian island-themed pizza flour range. Designed for pizzerias needing fast turnaround with same-day doughs. Lower W strength suited to quick direct method. Professional format (10kg sacks). It ferments best over 2–6 hours at room temp (22°C). Short fermentation flour. 0.5-1.0% fresh yeast for 2-6h warm rise. Hydration 55-60%. Best for same-day pizza. Quick direct method. Good extensibility for easy shaping.
pizza, type-00, italian, south-tyrol, short-rise, professional