Molini Loizzo Pala

Very StrongItaly

Published spec: protein at least 13%, W 360, P/L 0.84 to 1.44. The Roman pala blend, with the highest printed P/L of the Alta Pizza line at 1.14 plus or minus 30, a very tenacious spec. Sold vacuum-packed in 10 kg and 20 kg, and in paper sacks of 12.5 kg and 25 kg. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With W 360 and 13% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–23 h window. In the fridge at 4°C, it holds 11–85 h.
Hydration range. From its specs, Pandough estimates 60–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molini Loizzo Pala fermentation range

The catalog window for Molini Loizzo Pala is 11–85 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.