Molino Vigevano Pizza in Teglia
Very StrongItaly
Type 0 soft wheat flour with 2% wheat germ for tray pizza and focaccia, sold in a 500 g home baking pack. It has W 350, P/L 0.7–0.8 and 14.5% protein as sold. Suitable for direct and preferment methods, dough hydration up to 80% and refrigerated maturation beyond 48 hours. Contains no added yeast or sourdough.
Contains: wheat 0, wheat germ 2%
How the calculator uses this flour
- Fermentation window. With W 350 and 14.5% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 0 soft wheat flour with 2% wheat germ for tray pizza and focaccia, sold in a 500 g home baking pack. It has W 350, P/L 0.7–0.8 and 14.5% protein as sold. Suitable for direct and preferment methods, dough hydration up to 80% and refrigerated maturation beyond 48 hours. Contains no added yeast or sourdough.
pizza, roman-style, teglia, pan-pizza, pala, type-0, wheat-germ, high-hydration
Bakes with this flour
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Pizza in Teglia vs La 8 Plus (Speciali con Germe)
Strength
Very Strong · W 350Very Strong · W 350P/L
0.750.60-0.15Protein
14.5%14.1%-0.4%Hydration
——Maturation
——Pizza in Teglia vs La 8 Plus (Speciali con Germe)
Pizza in Teglia | ||
|---|---|---|
Strength | Very Strong · W 350 | Very Strong · W 350 |
P/L | 0.75 | 0.60-0.15 |
Protein | 14.5% | 14.1%-0.4% |
Hydration | — | — |
Maturation | — | — |