Pandough
Petra 5009

Molino Quaglia Petra 5009

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NOT a dough flour, this is a bench/dusting blend (tipo 00 + durum semolina) for stretching pizza. Doesn't create dust clouds, doesn't burn at high oven temps, and gives the crust edge extra browning. Every serious pizzeria needs a dedicated spolverella and this is one of the best.

Contains: wheat 00, durum wheat (re-milled semolina)

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

NOT a dough flour, this is a bench/dusting blend (tipo 00 + durum semolina) for stretching pizza. Doesn't create dust clouds, doesn't burn at high oven temps, and gives the crust edge extra browning. Every serious pizzeria needs a dedicated spolverella and this is one of the best.

Molino Quaglia Petra 5009 fermentation range

The catalog window for Molino Quaglia Petra 5009 is 24–72 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.

dusting, bench-flour, semolina, professional

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Petra 5009 vs Farina W260

Farina W260
Farina W260
Strength
Strong · W 260Strong · W 260
P/L
—0.70
Protein
11.5%12%+0.5%
Hydration
——
Maturation
3.8-11.8h 22°C—