Molini PizzutiTipo 0 Pizza
Type 0 pizza flour from Pizzuti - slightly higher extraction than 00 for more flavor and character. W250 with good elasticity creates light, digestible crusts. 100% Italian flour. Excellent value for daily pizza production.
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Technical Specifications
Absorption | 54% |
Ash Content | 0.65% |
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Molini Pizzuti Tipo 0 Pizza is a type 0 flour, W250 strength, 12% protein, a P/L ratio of 0.65, a recommended hydration range of 56–66%, and 54% absorption. Type 0 pizza flour from Pizzuti - slightly higher extraction than 00 for more flavor and character. W250 with good elasticity creates light, digestible crusts. 100% Italian flour. Excellent value for daily pizza production. It ferments best over 3.6–11.1 hours at room temp (22°C). 100% Italian flour. Creates light, digestible crusts with good elasticity.