Pulcinella Tipo 0
Molini Pizzuti
Named after Naples' iconic masked character, Pulcinella is Pizzuti's short-medium maturation pizza flour. W~260 with excellent extensibility for supple, extensible dough. Perfect for 12-24 hour schedules with maturation peak around 18 hours. Works for both high-rim contemporary and classic 38-40cm tonda.
Optimal hydration: 58% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 12-24 hoursat 20°C
TestedNamed for the Neapolitan character. Extensible dough for high-rim or classic 38-40cm tonda.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
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% |
Ash Content | 0.65% |
Molini Pizzuti Pulcinella Tipo 0 is a type 0 flour, W260 strength, 12.5% protein, a P/L ratio of 0.65, a recommended hydration range of 58–68%, and 56% absorption. Named after Naples' iconic masked character, Pulcinella is Pizzuti's short-medium maturation pizza flour. W~260 with excellent extensibility for supple, extensible dough. Perfect for 12-24 hour schedules with maturation peak around 18 hours. Works for both high-rim contemporary and classic 38-40cm tonda. It ferments best over 12–24 hours at room temp (20°C). Named for the Neapolitan character. Extensible dough for high-rim or classic 38-40cm tonda.