Industria Molitoria Perteghella StraPizza 230
Medium
Pizza flour for short, direct doughs.
How the calculator uses this flour
- Fermentation window. With W 230 and 10.6% protein, the dough peaks after about 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 27 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Pizza flour for short, direct doughs.
Bakes with this flour
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StraPizza 230 vs Classica (Doppio Zero)
Strength
Medium · W 230Medium · W 230P/L
0.550.55Protein
10.6%12%+1.4%Hydration
——Maturation
—3.2-10.1h 22°CStraPizza 230 vs Classica (Doppio Zero)
StraPizza 230 | ||
|---|---|---|
Strength | Medium · W 230 | Medium · W 230 |
P/L | 0.55 | 0.55 |
Protein | 10.6% | 12%+1.4% |
Hydration | — | — |
Maturation | — | 3.2-10.1h 22°C |