Type 00 flour from Molini Pivetti's Professional Pizza line for short ferments. Mill band cited as W 190-220. Aimed at about 4-7 hour turnaround pizza, plus hard bread, piadina, and focaccia.
Type 00 flour from Molini Pivetti's Professional Pizza line for short ferments. Mill band cited as W 190-220. Aimed at about 4-7 hour turnaround pizza, plus hard bread, piadina, and focaccia.
The catalog window for Molini Pivetti Professional Pizza Verde is 8–18 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, quick-fermentation, piadina, focaccia, bread, type-00
Absorption | 54% |
Ash Content | 0.55% |
Professional Pizza Verde | ||
|---|---|---|
Strength | Medium · W 205 | Medium · W 205 |
P/L | — | 0.57 |
Protein | 11% | 11% |
Hydration | — | — |
Maturation | 4-7h 22°C | — |
