Tonda Mix
Molini Pizzuti
Flour blend specially designed for classic round pizza ('tonda'). Ideal for medium-long maturation, minimum 24 hours. Perfect dough with 36 hours at 70% hydration. Can use direct method or with starter.
Optimal hydration: 65% – 75%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 24-48 hoursat 22°C
Official70% hydration. Min 24h, optimal 36h.
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Technical Specifications
Absorption | 60% |
Molini Pizzuti Tonda Mix is W300 strength, 13.5% protein, a recommended hydration range of 65–75%, and 60% absorption. Flour blend specially designed for classic round pizza ('tonda'). Ideal for medium-long maturation, minimum 24 hours. Perfect dough with 36 hours at 70% hydration. Can use direct method or with starter. It ferments best over 24–48 hours at room temp (22°C). 70% hydration. Min 24h, optimal 36h.