Published spec: type 0, protein at least 13.5%, W 320 to 360, P/L 0.4 to 0.8. The high-performance soft-wheat pizza flour of the Alta Pizza line, W 320 to 360 with a wide P/L band of 0.40 to 0.80. 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.
Published spec: type 0, protein at least 13.5%, W 320 to 360, P/L 0.4 to 0.8. The high-performance soft-wheat pizza flour of the Alta Pizza line, W 320 to 360 with a wide P/L band of 0.40 to 0.80. 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.
The catalog window for Molini Loizzo Pizza Premium is 7–69 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.
Pizza Premium | ||
|---|---|---|
Strength | Very Strong · W 340 | Very Strong · W 340 |
P/L | 0.60 | — |
Protein | 13.5% | 14%+0.5% |
Hydration | — | — |
Maturation | 5.7-19h 22°C | 5.7-19h 22°C |
