PZ4 Pizza Croccante
Molino Spadoni
The strongest flour in the PZ line at W325, made for long fermentation of 10 to 20 hours. It holds structure through an overnight rise and bakes to a crisp, dry base. Overkill for a same-day dough, where it will stay tight and hard to open.
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Molino Spadoni PZ4 Pizza Croccante is a type 00 flour, W325 strength, and a recommended hydration range of 60–70%. The strongest flour in the PZ line at W325, made for long fermentation of 10 to 20 hours. It holds structure through an overnight rise and bakes to a crisp, dry base. Overkill for a same-day dough, where it will stay tight and hard to open. It ferments best over 10–20 hours at room temp (25°C).
pizza, high-strength, long-fermentation, crispy, professional