Molini Pizzuti Teglia Mix

Name: Molini Pizzuti Teglia Mix
Brand: Molini Pizzuti

Very StrongItaly

Flour blend for pan pizza with tipo 0 soft wheat flour, soy flour, dried durum wheat sourdough, rice flour and 1% wholemeal Gentil Rosso soft wheat flour. It also contains 1.2% resistant starch.

Contains: wheat 0, soy, durum wheat, rice, wheat (wholemeal) 1%, other ingredients

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 13.5% protein, the dough peaks after about 10 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3.5–56 h.
Hydration range. From its specs, Pandough estimates 60–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Flour blend for pan pizza with tipo 0 soft wheat flour, soy flour, dried durum wheat sourdough, rice flour and 1% wholemeal Gentil Rosso soft wheat flour. It also contains 1.2% resistant starch.

How much hydration for Molini Pizzuti Teglia Mix?

The recommended hydration range for Molini Pizzuti Teglia Mix is 80–80%. A practical starting point is 80%.

Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.

As a very strong flour, Molini Pizzuti Teglia Mix can handle a home-oven range around 80–80%. The extra water helps prevent the longer bake from drying out the pizza.