Molino Vigevano Pizza Piuma
MediumItaly
Pizza Piuma is Molino Vigevano's professional blend of Tipo 0 soft wheat flour (97%) and milk powder. It has 11.4% protein and is made for soft focaccia, pan pizza and burger buns. The mill recommends same-day fermentation of 4-6 hours. Available in 10 kg and 25 kg sacks. Contains wheat and milk.
Contains: wheat 0 97%, other ingredients
How the calculator uses this flour
- Fermentation window. With 11.4% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 27 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%.
Pizza Piuma is Molino Vigevano's professional blend of Tipo 0 soft wheat flour (97%) and milk powder. It has 11.4% protein and is made for soft focaccia, pan pizza and burger buns. The mill recommends same-day fermentation of 4-6 hours. Available in 10 kg and 25 kg sacks. Contains wheat and milk.
pizza, focaccia, pan-pizza, burger-buns, type-0, milk-powder, short-leavening, soft-texture
Bakes with this flour
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