Pandough
Pulcinella ORO

Molini Pizzuti Pulcinella ORO

StrongFlag of ITItaly

Tipo 0 soft wheat flour with 1% wheat germ for direct pizza doughs. Suitable for contemporary pizza with a pronounced rim and wide ruota di carro pizza.

Contains: wheat 0, wheat germ 1%

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 35 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Tipo 0 soft wheat flour with 1% wheat germ for direct pizza doughs. Suitable for contemporary pizza with a pronounced rim and wide ruota di carro pizza.

Molini Pizzuti Pulcinella ORO fermentation range

The catalog window for Molini Pizzuti Pulcinella ORO is 3.8–11.8 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

versatile, medium-fermentation, large-pizza, contemporary, canotto

Bakes with this flour

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Technical Specifications

Absorption
56%

Pulcinella ORO vs 100% grani italiani

100% grani italiani
100% grani italiani
Strength
Strong · W 260Strong · W 260
P/L
0.650.55-0.10
Protein
11.2%12.5%+1.3%
Hydration
——
Maturation
3.8-11.8h 22°C—