Maggica
Molini Pivetti
Pivetti's high-hydration specialist for pan pizza and pizza alla pala. W 340 provides the robust gluten network needed for water-hungry doughs exceeding 70% hydration. Creates pizza that's crispy on the outside, impossibly soft inside with maximum digestibility. Excellent absorption capacity makes it forgiving when working with slack, wet doughs. The go-to for Roman teglia style.
Optimal hydration: 65% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 12-24 hoursat 22°C
OfficialRoom temp bulk ferment for 4-6 hours before shaping into pans. Final proof another 6-8 hours for optimal rise.
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Best For
Pizza Classica
Technical Specifications
Absorption | 60% |
Ash Content | 0.65% |
Molini Pivetti Maggica is a type 0 flour, W340 strength, 13% protein, a recommended hydration range of 65–75%, and 60% absorption. Pivetti's high-hydration specialist for pan pizza and pizza alla pala. W 340 provides the robust gluten network needed for water-hungry doughs exceeding 70% hydration. Creates pizza that's crispy on the outside, impossibly soft inside with maximum digestibility. Excellent absorption capacity makes it forgiving when working with slack, wet doughs. The go-to for Roman teglia style. It ferments best over 12–24 hours at room temp (22°C). Room temp bulk ferment for 4-6 hours before shaping into pans. Final proof another 6-8 hours for optimal rise.
pizza, pan-pizza, teglia, alla-pala, high-hydration, roman-style, type-0