Type 00 flour from Molini Pivetti's Professional Pizza line for classic pizza and focaccia. Mill publishes W 270-290. Aimed at about 8-24 hour fermentation with easy workability.
Type 00 flour from Molini Pivetti's Professional Pizza line for classic pizza and focaccia. Mill publishes W 270-290. Aimed at about 8-24 hour fermentation with easy workability.
The catalog window for Molini Pivetti Professional Pizza Azzurra 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.
Absorption | 56% |
Ash Content | 0.55% |
Professional Pizza Azzurra | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 280 |
P/L | — | 0.50 |
Protein | 13.5% | 13%-0.5% |
Hydration | — | — |
Maturation | 4.1-13h 22°C | — |
