Molino Vigevano Organic Pinsa Romana
StrongItaly
An organic all-in-one blend specifically formulated for authentic Roman pinsa. Contains organic soft wheat flour, organic rice flour, organic sourdough, and organic brewer's yeast - all pre-dosed for convenience. The rice flour creates the characteristic light, crispy texture of traditional pinsa while improving digestibility. The organic sourdough ensures proper dough maturation. Delivers an intense, rustic wheat aroma with excellent fiber content from the wheat germ. Perfect for home bakers wanting authentic pinsa without sourcing multiple organic ingredients.
Contains: wheat 0, rice, active yeast, wheat germ, dried sourdough
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
An organic all-in-one blend specifically formulated for authentic Roman pinsa. Contains organic soft wheat flour, organic rice flour, organic sourdough, and organic brewer's yeast - all pre-dosed for convenience. The rice flour creates the characteristic light, crispy texture of traditional pinsa while improving digestibility. The organic sourdough ensures proper dough maturation. Delivers an intense, rustic wheat aroma with excellent fiber content from the wheat germ. Perfect for home bakers wanting authentic pinsa without sourcing multiple organic ingredients.
pinsa, roman-style, organic, rice-flour-blend, sourdough, high-hydration, digestible
Bakes with this flour
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