PZ1 Al Taglio
Molino Spadoni
Quick-rise pizza flour for Roman-style pizza al taglio and pan pizza. W160-180 designed for 2-4 hour fermentation. Creates crispy, golden crust ideal for sliced pizza. Perfect for busy pizzerias needing fast turnaround.
Optimal hydration: 55% – 62%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 2-4 hoursat 22°C
OfficialDesigned for fast turnaround - ready in 2-4 hours. Low W strength means short fermentation window. Don't cold retard - use same-day for best results.
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Best For
Pizza Classica
Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
Molino Spadoni PZ1 Al Taglio is a type 00 flour, W170 strength, 11% protein, a P/L ratio of 0.50, a recommended hydration range of 55–62%, and 54% absorption. Quick-rise pizza flour for Roman-style pizza al taglio and pan pizza. W160-180 designed for 2-4 hour fermentation. Creates crispy, golden crust ideal for sliced pizza. Perfect for busy pizzerias needing fast turnaround. It ferments best over 2–4 hours at room temp (22°C). Designed for fast turnaround - ready in 2-4 hours. Low W strength means short fermentation window. Don't cold retard - use same-day for best results.
pizza, type-00, roman-style, al-taglio, quick-rise, pan-pizza