Flour blend for pizza alla pala with tipo 0 soft wheat flour, rice flour, soy flour, dried wheat sourdough and 1% wholemeal Senatore Cappelli durum wheat flour. It also contains 1.2% resistant starch and flavouring.
Contains: wheat 0, rice, soy, durum wheat (wholemeal) 1%, other ingredients
Flour blend for pizza alla pala with tipo 0 soft wheat flour, rice flour, soy flour, dried wheat sourdough and 1% wholemeal Senatore Cappelli durum wheat flour. It also contains 1.2% resistant starch and flavouring.
The recommended hydration range for Molini Pizzuti Pala Mix is 80–80%. A practical starting point is 80%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Molini Pizzuti Pala Mix can handle a home-oven range around 80–80%. The extra water helps prevent the longer bake from drying out the pizza.
