Teglia Mix
Molini Pizzuti
Flour blend for pizza in teglia (pan pizza) - soft interior with crispy exterior crust. Ideal for medium-long maturation, minimum 24 hours. Perfect dough with 48 hours maturation at 80% hydration. Direct method recommended.
Optimal hydration: 75% – 85%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 5-16 hoursat 22°C
Official80% hydration. Min 24h, optimal 48h.
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Best For
Pizza Classica
Technical Specifications
Absorption | 65% |
Molini Pizzuti Teglia Mix is W320 strength, 14.5% protein, a recommended hydration range of 75–85%, and 65% absorption. Flour blend for pizza in teglia (pan pizza) - soft interior with crispy exterior crust. Ideal for medium-long maturation, minimum 24 hours. Perfect dough with 48 hours maturation at 80% hydration. Direct method recommended. It ferments best over 4.8–15.5 hours at room temp (22°C). 80% hydration. Min 24h, optimal 48h.