Industria Molitoria Perteghella StraPizza Teglia e Pala alla Romana
Strong
Blend for Roman tray and pala pizza with Italian type 0 wheat flour, dried sourdough, rice flour, soy flour and soy semolina.
Contains: wheat 0, rice, soy, other ingredients
How the calculator uses this flour
- Fermentation window. With 12.1% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 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%.
Blend for Roman tray and pala pizza with Italian type 0 wheat flour, dried sourdough, rice flour, soy flour and soy semolina.
Bakes with this flour
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