A tribute to Emilia-Romagna's pizza tradition. W 220 and 100% Italian wheat create thin, tight, crunchy, and incredibly light doughs with shorter fermentation windows of 3-24 hours. Perfect for the regional style featuring a crispy base and subtler cornicione than Neapolitan. Quick to handle, easy to work, and ready when you are.
A tribute to Emilia-Romagna's pizza tradition. W 220 and 100% Italian wheat create thin, tight, crunchy, and incredibly light doughs with shorter fermentation windows of 3-24 hours. Perfect for the regional style featuring a crispy base and subtler cornicione than Neapolitan. Quick to handle, easy to work, and ready when you are.
The catalog window for Molini Pivetti Sorbole is 8–24 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, emilian, thin-crust, crispy, quick-fermentation, italian-wheat, type-00
Absorption | 54% |
Ash Content | 0.55% |
Sorbole | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | — | 0.50 |
Protein | 12% | 11.9%-0.1% |
Hydration | — | — |
Maturation | 3-8h 22°C | 4-6h 22°C0h |
