Salvatore Reale Pizza Liszt 00 is the pizza flour of Király Malom Családi Gondoskodás BT, a family milling operation in Kecskemét, Hungary, sold under an Italian-styled brand. The pack prints wet gluten 36 percent, W 385 and 0.15 g salt per 100 g, and lists napoletana, pizza romana, focaccia and calzone among its uses. A printed W of 385 puts it among the strongest Hungarian retail pizza bags, suited to long cold maturation and high hydration. 1 kg kraft-paper bag marked for household use, stocked by Kecskemét delis and Hungarian marketplaces.
Salvatore Reale Pizza Liszt 00 is the pizza flour of Király Malom Családi Gondoskodás BT, a family milling operation in Kecskemét, Hungary, sold under an Italian-styled brand. The pack prints wet gluten 36 percent, W 385 and 0.15 g salt per 100 g, and lists napoletana, pizza romana, focaccia and calzone among its uses. A printed W of 385 puts it among the strongest Hungarian retail pizza bags, suited to long cold maturation and high hydration. 1 kg kraft-paper bag marked for household use, stocked by Kecskemét delis and Hungarian marketplaces.
The catalog window for Salvatore Reale Pizzaliszt 00 is 15–103 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.
Pizzaliszt 00 | ||
|---|---|---|
Strength | Very Strong · W 385 | Very Strong · W 380 |
Protein | 17% | 14.5%-2.5% |
Hydration | — | — |
Maturation | 7.6-26.4h 22°C | 7.5-26h 22°C0h |
