Molini Pizzuti Tonda Mix

Name: Molini Pizzuti Tonda Mix
Brand: Molini Pizzuti

StrongItaly

Flour blend for contemporary round pizza with tipo 0 soft wheat flour, 3% wholemeal Carosella soft wheat flour, dried rye sourdough and 1% resistant starch.

Contains: wheat 0, wheat (wholemeal) 3%, rye, other ingredients

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

Customize this recipe

How the calculator uses this flour

Fermentation window. With 13% 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 60–69% 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 contemporary round pizza with tipo 0 soft wheat flour, 3% wholemeal Carosella soft wheat flour, dried rye sourdough and 1% resistant starch.

How much hydration for Molini Pizzuti Tonda Mix?

The recommended hydration range for Molini Pizzuti Tonda Mix is 70–70%. A practical starting point is 70%.

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

As a strong flour, Molini Pizzuti Tonda Mix can handle a home-oven range around 70–70%. The extra water helps prevent the longer bake from drying out the pizza.