Pinsa Romana Mix
Molino Signetti
Flour blend for Pinsa Romana and Pizza Gourmet. Guaranteed result: pinsa crispy on the outside and soft on the inside. Typically uses multiple flours including wheat, rice, and sometimes soy.
Optimal hydration: 75% – 85%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 68% |
Molino Signetti Pinsa Romana Mix is W320 strength, 14% protein, a recommended hydration range of 75–85%, and 68% absorption. Flour blend for Pinsa Romana and Pizza Gourmet. Guaranteed result: pinsa crispy on the outside and soft on the inside. Typically uses multiple flours including wheat, rice, and sometimes soy. It ferments best over 48–96 hours at fridge (4°C). High hydration for authentic pinsa texture