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PZ1 Al Taglio

Molino Spadoni PZ1 Al Taglio

WeakFlag of ITItaly

Spadoni PZ1 for Roman al taglio and pan pizza. Mill band about W 160-180 for 2-4 hour ferments and a crisp, golden crust.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 3 h at 22°C, inside a 2–4 h window. Its window is too short for a long fridge retard.
  • Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Spadoni PZ1 for Roman al taglio and pan pizza. Mill band about W 160-180 for 2-4 hour ferments and a crisp, golden crust.

Molino Spadoni PZ1 Al Taglio fermentation range

The catalog window for Molino Spadoni PZ1 Al Taglio is 2–4 hours at 22°C (72°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-00, roman-style, al-taglio, quick-rise, pan-pizza

Bakes with this flour

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Technical Specifications

Absorption
54%
Ash Content
0.55%

PZ1 Al Taglio vs Farina W170

Farina W170
Farina W170
Strength
Weak · W 170Weak · W 170
P/L
0.500.70+0.20
Protein
11%11%
Hydration
——
Maturation
2-4h 22°C—