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.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
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.