PZ3 Pizza Classica
Molino Spadoni
Professional pizza flour from Molino Spadoni with W280-310 for medium fermentation (6-10 hours). 100% Italian grains with excellent extensibility and stability. Creates classic Italian pizza with optimal texture and flavor. Available in 5kg and 15kg professional formats.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-10 hoursat 22°C
OfficialMedium-strength professional flour. Direct method works well at room temp. Can cold retard 24-48h with 0.1-0.2% yeast. Excellent dough stability and consistency.
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Comments
1W240 so keep your ferments short. 8-12h at room temp max. Tried 24h cold and it was a sticky mess
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Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Molino Spadoni PZ3 Pizza Classica is a type 00 flour, W295 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 56% absorption. Professional pizza flour from Molino Spadoni with W280-310 for medium fermentation (6-10 hours). 100% Italian grains with excellent extensibility and stability. Creates classic Italian pizza with optimal texture and flavor. Available in 5kg and 15kg professional formats. It ferments best over 6–10 hours at room temp (22°C). Medium-strength professional flour. Direct method works well at room temp. Can cold retard 24-48h with 0.1-0.2% yeast. Excellent dough stability and consistency.
pizza, type-00, professional, medium-fermentation, italian-wheat