Pandough
Pulcinella ORO
Type 0StrongFlag of ITItaly

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).

W Strength
260W
Strong
P/L Ratio
0.65
Protein
12.5%
Hydration
55-65%
Optimal hydration

55% – 65%

45%65%85%95%
55%Min
65%Max

Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.

4-12 hoursat 22°C

Tested
4h24h48h72h
4hMin
12hMax

Room temperature fermentation, very versatile

Community Ratings

2
Handling
5.0
Oven Spring
5.0
Taste
4.5
4.8

Based on 2 community bakes

Comments

0
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Best For

Pizza Classica

Hydration60.0%
Ball count
Ball weight31 cm

Ingredients

0/5
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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 3.8–11.8 hours at room temp (22°C). Room temperature fermentation, very versatile

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