PZ2 Pizza Soffice
Molino Spadoni
The second rung of the Spadoni PZ ladder, at W200. Balanced and forgiving, built for short room-temperature fermentation of 4 to 6 hours. Use it for soft, airy pizza when you are baking the same day and do not want the dough fighting you.
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Molino Spadoni PZ2 Pizza Soffice is a type 00 flour, W200 strength, and a recommended hydration range of 55–63%. The second rung of the Spadoni PZ ladder, at W200. Balanced and forgiving, built for short room-temperature fermentation of 4 to 6 hours. Use it for soft, airy pizza when you are baking the same day and do not want the dough fighting you. It ferments best over 4–6 hours at room temp (25°C).