Type 00 flour specifically formulated for crispy pizza styles - the name literally means 'crunchy pizza'. Lower W and moderate protein create a tender, crisp base rather than chewy. Perfect for bar-style pizza, crackers, and thin-crust styles where snap is the goal.
Type 00 flour specifically formulated for crispy pizza styles - the name literally means 'crunchy pizza'. Lower W and moderate protein create a tender, crisp base rather than chewy. Perfect for bar-style pizza, crackers, and thin-crust styles where snap is the goal.
The catalog window for Molino Pasini Pizza Croccante is 3.6–11.1 hours at 22°C (72°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.
Absorption | 54% |
Ash Content | 0.55% |
Pizza Croccante | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.55 | 0.55 |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | 3.6-11.1h 22°C | 3.6-11.1h 22°C |
