Type 0 flour from Molini Pivetti aimed at high-hydration pan pizza and pizza alla pala. Mill lists W 340. Built for wet teglia-style doughs that need a firm gluten network and high absorption.
Type 0 flour from Molini Pivetti aimed at high-hydration pan pizza and pizza alla pala. Mill lists W 340. Built for wet teglia-style doughs that need a firm gluten network and high absorption.
The catalog window for Molini Pivetti Maggica 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, pan-pizza, teglia, alla-pala, high-hydration, roman-style, type-0
Absorption | 60% |
Ash Content | 0.65% |
Maggica | ||
|---|---|---|
Strength | Very Strong · W 340 | Very Strong · W 340 |
Protein | 13% | 14%+1.0% |
Hydration | — | — |
Maturation | 5.4-17.5h 22°C | 48-96h 4°C+61h |
