Pandough
Pizza in Pala Mix

Molino Piantoni Pizza in Pala Mix

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Professional mix product specifically created for pizza in pala (Roman-style pizza on a paddle). A blend of the best ingredients designed to create a particularly soft dough characterized by high hydration. Gives pizza the right crunchiness and fragrance. Available in 10kg professional format for pizzerias.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 70–83% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 70–83%.

Professional mix product specifically created for pizza in pala (Roman-style pizza on a paddle). A blend of the best ingredients designed to create a particularly soft dough characterized by high hydration. Gives pizza the right crunchiness and fragrance. Available in 10kg professional format for pizzerias.

Molino Piantoni Pizza in Pala Mix fermentation range

The catalog window for Molino Piantoni Pizza in Pala Mix is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, pizza-in-pala, roman-style, mix, high-hydration, soft-dough, crunchy, professional, 10kg

Bakes with this flour

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Technical Specifications

Absorption
70%
Ash Content
0.65%
Mix Time
10-15 min

Pizza in Pala Mix vs Pizza Tonda Napoletana Mix

Pizza Tonda Napoletana Mix
Pizza Tonda Napoletana Mix
Strength
Strong · W 300Strong · W 300
P/L
0.60—
Protein
13%13%
Hydration
——
Maturation
6-12h 22°C8-72h 4°C+31h