Pandough
Mimosa 00

Molini Pivetti Mimosa 00

StrongFlag of ITItaly

Type 00 pizza flour from Molini Pivetti (Ferrara, milling since 1875). Soft-wheat blend aimed at extensible doughs for thin, crisp crusts with an open rim. Commonly used for roughly 8-12 hour ferments.

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 10 h at 22°C, inside a 8–12 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Type 00 pizza flour from Molini Pivetti (Ferrara, milling since 1875). Soft-wheat blend aimed at extensible doughs for thin, crisp crusts with an open rim. Commonly used for roughly 8-12 hour ferments.

Molini Pivetti Mimosa 00 fermentation range

The catalog window for Molini Pivetti Mimosa 00 is 24–72 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, type-00, crispy, thin-crust, extensible, professional

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.55%
Mix Time
8-12 min

Mimosa 00 vs Anima Verace

Anima Verace
Anima Verace
Strength
Strong · W 305Strong · W 305
P/L
0.52—
Protein
12.5%12%-0.5%
Hydration
——
Maturation
8-12h 22°C10-18h 22°C+4h