Molini Pizzuti Preparato per Pizza
Very StrongItaly
Complete pizza mix containing wheat type 0 flour, baker’s yeast, dried wheat sourdough and flavouring. It contains 13.6% protein. Follow the pack instructions; the mix already contains baker’s yeast.
Contains: wheat 0, active yeast, other ingredients
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 13.6% protein, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4.5–59 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Complete pizza mix containing wheat type 0 flour, baker’s yeast, dried wheat sourdough and flavouring. It contains 13.6% protein. Follow the pack instructions; the mix already contains baker’s yeast.
Bakes with this flour
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