Teglia 60×40
Molino Grassi
Premium pan pizza blend containing wheat flour, dried sourdough starter, wheat germ, rice flour, and durum wheat semolina. Designed for the classic 60×40cm Roman-style sheet pans. The sourdough adds complex flavor and improved digestibility. Creates light, bubbly crust with characteristic honeycomb structure.
Optimal hydration: 70% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Best For
Pizza Classica
Technical Specifications
Absorption | 60% |
Molino Grassi Teglia 60×40 is W380 strength, 14% protein, a P/L ratio of 0.55, a recommended hydration range of 70–80%, and 60% absorption. Premium pan pizza blend containing wheat flour, dried sourdough starter, wheat germ, rice flour, and durum wheat semolina. Designed for the classic 60×40cm Roman-style sheet pans. The sourdough adds complex flavor and improved digestibility. Creates light, bubbly crust with characteristic honeycomb structure. It ferments best over 24–72 hours at fridge (4°C). Contains dried sourdough - pairs well with additional levain. High W 380 supports 70%+ hydration and very long cold fermentation.
blend, professional-grade, pan-pizza, teglia, roman-style, sourdough, high-w, italian, long-fermentation, cold-ferment, high-hydration, premium