Petra 5046
Molino Quaglia
Type 0 low-W pizza flour (W180-220). Very stable and tolerant to temperature fluctuations — ideal for quick same-day doughs. Despite low strength, handles cold retard up to 72h. Enzymatic character adds flavor even to short fermentation. Best for tonda romana, classic pizza, thin crust pizza, and pan pizza. Warm fermentation 4-8h, cold up to 72h. ~60% absorption. No additives.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-8 hoursat 22°C
TestedLow W flour (W180-220). Designed for short warm fermentation 4-8h. Very stable, tolerant to temperature fluctuations. 0.3-0.5% fresh yeast. Hydration 55-60%. Optimal crunchiness with internal softness. Quick and easy.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Technical Specifications
Absorption | 60% |
Molino Quaglia Petra 5046 is a type 0 flour, W200 strength, 11.25% protein, a P/L ratio of 0.60, a recommended hydration range of 58–65%, and 60% absorption. Type 0 low-W pizza flour (W180-220). Very stable and tolerant to temperature fluctuations — ideal for quick same-day doughs. Despite low strength, handles cold retard up to 72h. Enzymatic character adds flavor even to short fermentation. Best for tonda romana, classic pizza, thin crust pizza, and pan pizza. Warm fermentation 4-8h, cold up to 72h. ~60% absorption. No additives. It ferments best over 6–8 hours at room temp (22°C). Low W flour (W180-220). Designed for short warm fermentation 4-8h. Very stable, tolerant to temperature fluctuations. 0.3-0.5% fresh yeast. Hydration 55-60%. Optimal crunchiness with internal softness. Quick and easy.
pizza, type-0, short-rise, tonda-romana, thin-crust, quick, professional