Type 0 low-W pizza flour (W180-220). Very stable and tolerant to temperature fluctuations, ideal for quick same-day doughs. Enzymatic character adds flavor even to short fermentation. Best for tonda romana, classic pizza, thin crust pizza, and pan pizza. Molino Quaglia advises rising up to 6 h at 20 °C, or up to 12 h refrigerated at +4 °C. ~60% absorption. No additives.
Type 0 low-W pizza flour (W180-220). Very stable and tolerant to temperature fluctuations, ideal for quick same-day doughs. Enzymatic character adds flavor even to short fermentation. Best for tonda romana, classic pizza, thin crust pizza, and pan pizza. Molino Quaglia advises rising up to 6 h at 20 °C, or up to 12 h refrigerated at +4 °C. ~60% absorption. No additives.
The recommended hydration range for Molino Quaglia Petra 5046 is 50–60%. A practical starting point is 55%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a medium flour, Molino Quaglia Petra 5046 is best suited to high-temperature pizza baking at the lower part of its range, around 50–55% hydration.
The catalog window for Molino Quaglia Petra 5046 is 1.9–6 hours at 20°C (68°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.
pizza, type-0, short-rise, tonda-romana, thin-crust, quick, professional
Absorption | 60% |
Petra 5046 | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 200 |
P/L | 0.60 | 0.60 |
Protein | 11.25% | 11%-0.3% |
Hydration | 50-60% | — |
Maturation | 1.9-6h 20°C | — |
