Spadoni PZ2 tipo 00 for soft traditional pizza. Spadoni professional materials put it around W 195-215 (often cited as W 200) for short room-temperature ferments of about 4-6 hours. Forgiving when you bake the same day and do not want the dough fighting you.
Spadoni PZ2 tipo 00 for soft traditional pizza. Spadoni professional materials put it around W 195-215 (often cited as W 200) for short room-temperature ferments of about 4-6 hours. Forgiving when you bake the same day and do not want the dough fighting you.
The catalog window for Molino Spadoni PZ2 Pizza Soffice is 4–6 hours at 25°C (77°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.
PZ2 Pizza Soffice | ||
|---|---|---|
Strength | Medium · W 205 | Medium · W 205 |
P/L | — | 0.57 |
Protein | — | 11% |
Hydration | — | — |
Maturation | 4-6h 25°C | — |
