Published spec: type 0, protein at least 12.5%, W 270 to 310, P/L 0.5 to 0.7. The balanced soft-wheat pizza flour one step below Premium, W 270 to 310, P/L 0.50 to 0.70. 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 12.5%, W 270 to 310, P/L 0.5 to 0.7. The balanced soft-wheat pizza flour one step below Premium, W 270 to 310, P/L 0.50 to 0.70. 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 Top is 0–43 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 Top | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.60 | 0.55-0.05 |
Protein | 12.5% | 13%+0.5% |
Hydration | — | — |
Maturation | 4.3-13.6h 22°C | 4.3-13.6h 22°C |
