AVPN-approved Neapolitan pizza flour from Petra. Selected Italian and European wheat provides strong absorption capacity and stable performance across varying conditions. Medium proofing times with excellent honeycomb texture and desirable crispness. A direct competitor to Caputo Pizzeria.
AVPN-approved Neapolitan pizza flour from Petra. Selected Italian and European wheat provides strong absorption capacity and stable performance across varying conditions. Medium proofing times with excellent honeycomb texture and desirable crispness. A direct competitor to Caputo Pizzeria.
The recommended hydration range for Molino Quaglia Petra 5063 "Special" is 55–70%. A practical starting point is 63%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Molino Quaglia Petra 5063 "Special" can handle a home-oven range around 64–68%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Molino Quaglia Petra 5063 "Special" is 3.8–12 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.
Pandough users most often plan about 28 hours for this flour in Traditional Napoletana, based on 11 bakes.
Absorption | 56% |
Ash Content | 0.55% |
Petra 5063 "Special" | ||
|---|---|---|
Strength | Strong · W 270 | Strong · W 270 |
P/L | 0.60 | — |
Protein | 12.75% | 11%-1.8% |
Hydration | 55-70% | — |
Maturation | 3.8-12h 20°C | — |
