Pandough
E Rosa

Molino Dallagiovanna E Rosa

StrongFlag of ITItaly

Short-medium fermentation pizza flour (E = Entry Rosa/Pink line). Ideal for direct processing and up to 6-7 hours of leavening at room temperature or 12 hours in the refrigerator. Suitable not only for classic round pizza, but also for sheet pan products. A step up from FR Rosa with more strength.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 5 h at 22°C, inside a 3–7 h window. In the fridge at 4°C, it holds 4–12 h.
  • Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Short-medium fermentation pizza flour (E = Entry Rosa/Pink line). Ideal for direct processing and up to 6-7 hours of leavening at room temperature or 12 hours in the refrigerator. Suitable not only for classic round pizza, but also for sheet pan products. A step up from FR Rosa with more strength.

Molino Dallagiovanna E Rosa fermentation range

The catalog window for Molino Dallagiovanna E Rosa is 3.9–12 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

short-fermentation, dallagiovanna, tipo-00, rosa, e-rosa, pan-pizza, teglia, versatile, overnight

Bakes with this flour

Loading...

Technical Specifications

Absorption
57%

E Rosa vs All-Purpose 00

All-Purpose 00
All-Purpose 00
Strength
Strong · W 250Strong · W 250
P/L
0.550.55
Protein
12%12%
Hydration
——
Maturation
3-7h 22°C3.6-11.1h 22°C+2h