Pala e Pinsa
Molino Pasini
Specialty blend specifically engineered for Pinsa Romana - the oval-shaped Roman pizza. Contains 00 soft wheat, rice flour, dehydrated sourdough powder, and sunflower lecithin. Creates crunchy exterior, soft interior, and improved digestibility. Medium-long fermentation and high hydration recommended.
Optimal hydration: 75% – 90%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 70% |
Molino Pasini Pala e Pinsa is 16% protein, a recommended hydration range of 75–90%, and 70% absorption. Specialty blend specifically engineered for Pinsa Romana - the oval-shaped Roman pizza. Contains 00 soft wheat, rice flour, dehydrated sourdough powder, and sunflower lecithin. Creates crunchy exterior, soft interior, and improved digestibility. Medium-long fermentation and high hydration recommended. It ferments best over 24–72 hours at fridge (4°C). Specialty blend for Roman-style. Contains rice flour, sourdough powder for easier digestion.