Molino Vigevano Pizza Croccante Bio
MediumItaly
Organic mix for thin, crisp home-baked pizza, containing type 1 soft wheat flour with wheat germ (90%), sourdough (7.8%), durum wheat semolina and baker’s yeast (0.2%). Add water, olive oil and salt; no extra yeast is needed for the three-hour recipe. Sold in a 500 g pack, with 11% protein as sold.
Contains: wheat 1, durum wheat (semolina), wheat germ, other ingredients 7.8%, active yeast 0.2%
This mix already contains yeast
When you bake with it, the calculator counts it and lists only what you add to the mix.
Incomplete composition data
The label doesn't tell us everything about this flour: whether the sourdough is active or dried. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Organic mix for thin, crisp home-baked pizza, containing type 1 soft wheat flour with wheat germ (90%), sourdough (7.8%), durum wheat semolina and baker’s yeast (0.2%). Add water, olive oil and salt; no extra yeast is needed for the three-hour recipe. Sold in a 500 g pack, with 11% protein as sold.
Bakes with this flour
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