Industria Molitoria Perteghella StraPizza Pinsa
Strong
Blend for pinsa with Italian type 0 wheat flour, rice flour, toasted soy flour and semolina, and dried sourdough.
Contains: wheat 0, rice, soy, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.4% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3–54 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Blend for pinsa with Italian type 0 wheat flour, rice flour, toasted soy flour and semolina, and dried sourdough.
Bakes with this flour
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