Molino SpadoniPZ4 Pizza Croccante
Spadoni PZ4 tipo 00, the strong end of the PZ ladder. Spadoni professional materials list W 320-350 for long ferments (Italian page: about 8-18 hours; older trade copy often said 10-20). Holds structure through an overnight rise and bakes toward a crisp base. Overkill for a same-day dough.
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Molino Spadoni PZ4 Pizza Croccante is a type 00 flour, W335 strength, and a recommended hydration range of 60–70%. Spadoni PZ4 tipo 00, the strong end of the PZ ladder. Spadoni professional materials list W 320-350 for long ferments (Italian page: about 8-18 hours; older trade copy often said 10-20). Holds structure through an overnight rise and bakes toward a crisp base. Overkill for a same-day dough.
pizza, high-strength, long-fermentation, crispy, professional