Pala Mix
Molini Pizzuti
Ideal flour blend for 'pizza in pala' (Roman-style paddle pizza). For medium-long maturation, minimum 24 hours. Perfect dough achieved with 48 hours maturation at 80% hydration. Direct method recommended.
Optimal hydration: 75% – 85%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 24-48 hoursat 22°C
Official80% hydration. Min 24h, optimal 48h.
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Technical Specifications
Absorption | 65% |
Molini Pizzuti Pala Mix is W320 strength, 14.5% protein, a recommended hydration range of 75–85%, and 65% absorption. Ideal flour blend for 'pizza in pala' (Roman-style paddle pizza). For medium-long maturation, minimum 24 hours. Perfect dough achieved with 48 hours maturation at 80% hydration. Direct method recommended. It ferments best over 24–48 hours at room temp (22°C). 80% hydration. Min 24h, optimal 48h.