Pizza in Pala Mix
Molino Piantoni
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.
Optimal hydration: 70% – 80%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 6-12 hoursat 22°C
OfficialMedium fermentation for pizza in pala
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Technical Specifications
Absorption | 70% |
Ash Content | 0.65% |
Mix Time | 10-15 min |
Molino Piantoni Pizza in Pala Mix is W300 strength, 13% protein, a P/L ratio of 0.60, a recommended hydration range of 70–80%, and 70% absorption. 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. It ferments best over 6–12 hours at room temp (22°C). Medium fermentation for pizza in pala
pizza, pizza-in-pala, roman-style, mix, high-hydration, soft-dough, crunchy, professional, 10kg