Molini Pizzuti Tipo 1 ORO
StrongItaly
Tipo 1 soft wheat flour with 1% wheat germ for pizza doughs made by direct or indirect methods, including preferments.
Contains: wheat 1, wheat germ 1%
How the calculator uses this flour
- Fermentation window. With W 300 and 13.4% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Tipo 1 soft wheat flour with 1% wheat germ for pizza doughs made by direct or indirect methods, including preferments.
Bakes with this flour
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Tipo 1 ORO vs Pizza in Pala Mix
Strength
Strong · W 300Strong · W 300P/L
1.000.60-0.40Protein
13.36%13%-0.4%Hydration
——Maturation
—6-12h 22°CTipo 1 ORO vs Pizza in Pala Mix
Tipo 1 ORO | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 1.00 | 0.60-0.40 |
Protein | 13.36% | 13%-0.4% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |