Molini PizzutiPulcinella ORO
Ideal for direct doughs maturing 12-24 hours. Its extensibility provides significant versatility - excellent for contemporary pizzas with large air bubbles and large pizzas (38-40 cm diameter).
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 56% |
Community Ratings
2Based on 2 community bakes
Molini Pizzuti Pulcinella ORO is a type 0 flour, W260 strength, 12.5% protein, a P/L ratio of 0.65, a recommended hydration range of 55–65%, and 56% absorption. Ideal for direct doughs maturing 12-24 hours. Its extensibility provides significant versatility - excellent for contemporary pizzas with large air bubbles and large pizzas (38-40 cm diameter). It ferments best over 3.8–11.8 hours at room temp (22°C). Room temperature fermentation, very versatile
versatile, medium-fermentation, large-pizza, contemporary, canotto