Pandough
PONZA

Meraner Mühle PONZA

MediumFlag of ITItaly

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).

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 4 h at 22°C, inside a 2–6 h window. In the fridge at 4°C, it holds up to 8 h.
  • Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

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).

Meraner Mühle PONZA fermentation range

The catalog window for Meraner Mühle PONZA is 2–6 hours at 22°C (72°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.

pizza, type-00, italian, south-tyrol, short-rise, professional

Bakes with this flour

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PONZA vs "00" Extra Fine

"00" Extra Fine
"00" Extra Fine
Strength
MediumStrong
P/L
—0.55
Protein
11.5%12.5%+1.0%
Hydration
——
Maturation
2-6h 22°C3.8-11.8h 22°C+4h