Industria Molitoria Perteghella StraPizza Mix 13
Strong
Pizza flour blend with Italian type 0 wheat flour, stabilized wheat bran and germ, re-milled durum semolina and dried sourdough.
Contains: wheat 0, durum wheat (re-milled semolina), wheat (bran), wheat germ, other ingredients
How the calculator uses this flour
- Fermentation window. With 12.6% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Pizza flour blend with Italian type 0 wheat flour, stabilized wheat bran and germ, re-milled durum semolina and dried sourdough.
Bakes with this flour
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