Molini Pivetti Pizza & Focaccia
Medium
Soft wheat type 0 flour for home pizza and focaccia. W 210-230. It contains 11% protein.
How the calculator uses this flour
- Fermentation window. With W 220 and 11% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Soft wheat type 0 flour for home pizza and focaccia. W 210-230. It contains 11% protein.
Bakes with this flour
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Pizza & Focaccia vs 0 Mediterraneo
Strength
Medium · W 220Medium · W 220P/L
—0.50Protein
11%12.1%+1.1%Hydration
——Maturation
——Pizza & Focaccia vs 0 Mediterraneo
Pizza & Focaccia | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | — | 0.50 |
Protein | 11% | 12.1%+1.1% |
Hydration | — | — |
Maturation | — | — |