Pizza in Teglia
Molino Vigevano
Engineered specifically for Roman-style pizza in teglia (pan pizza) and pizza alla pala (paddle pizza). W ~350 provides the strength needed to handle 70-80% hydration while maintaining structure. Contains their signature cold-pressed stone-ground wheat germ. Produces a honeycombed, soft, and perfectly golden crust in any oven type. The high hydration capability makes it ideal for the characteristic light, airy crumb of authentic teglia.
Optimal hydration: 70% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 6-12 hoursat 22°C
OfficialMedium leavening for Roman-style pan pizza. High W handles the elevated hydration required for light, airy teglia.
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Pizza Classica
Technical Specifications
Absorption | 65% |
Ash Content | 0.55% |
Molino Vigevano Pizza in Teglia is a type 0 flour, W350 strength, 14% protein, a P/L ratio of 0.60, a recommended hydration range of 70–80%, and 65% absorption. Engineered specifically for Roman-style pizza in teglia (pan pizza) and pizza alla pala (paddle pizza). W ~350 provides the strength needed to handle 70-80% hydration while maintaining structure. Contains their signature cold-pressed stone-ground wheat germ. Produces a honeycombed, soft, and perfectly golden crust in any oven type. The high hydration capability makes it ideal for the characteristic light, airy crumb of authentic teglia. It ferments best over 6–12 hours at room temp (22°C). Medium leavening for Roman-style pan pizza. High W handles the elevated hydration required for light, airy teglia.
pizza, roman-style, teglia, pan-pizza, pala, type-0, wheat-germ, high-hydration