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.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 6-12 hoursat 22°C
OfficialSuitable 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