Pulcinella ORO
Molini Pizzuti
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).
Optimal hydration: 55% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 12-24 hoursat 20°C
TestedRoom temperature fermentation, very versatile
Community Ratings
2Based on 2 community bakes
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 | 56% |
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 12–24 hours at room temp (20°C). Room temperature fermentation, very versatile
0, versatile, medium-fermentation, large-pizza, contemporary, canotto