Molino SpadoniPZ1 Al Taglio
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.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 54% |
Ash Content | 0.55% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
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