Pandough
Professional Pizza & Pane Type 1
Type 1StrongFlag of ITItaly

Professional Pizza & Pane Type 1

Molini Pivetti

Type 1 flour for professional pizza and bread making. Higher fiber content from Type 1 classification delivers more flavor and rustic character. Versatile flour suitable for both pizza and pane (bread) applications. The higher ash content preserves more wheat germ and bran for authentic Italian taste.

W Strength
280W
Strong
P/L Ratio
0.60
Protein
12%
Hydration
58-65%
Optimal hydration

58% – 65%

45%65%85%95%
58%Min
65%Max

Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.

6-12 hoursat 22°C

Official
4h24h48h72h
6hMin
12hMax

Suitable for both pizza and bread

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Technical Specifications

Absorption
60%
Ash Content
0.8%
Mix Time
10-14 min

Molini Pivetti Professional Pizza & Pane Type 1 is a type 1 flour, W280 strength, 12% protein, a P/L ratio of 0.60, a recommended hydration range of 58–65%, and 60% absorption. Type 1 flour for professional pizza and bread making. Higher fiber content from Type 1 classification delivers more flavor and rustic character. Versatile flour suitable for both pizza and pane (bread) applications. The higher ash content preserves more wheat germ and bran for authentic Italian taste. It ferments best over 6–12 hours at room temp (22°C). Suitable for both pizza and bread

pizza, bread, pane, type-1, higher-fiber, rustic, versatile, professional, artisan