Molino Vigevano Tipo 1 Pizza
StrongItaly
Pizza mix containing type 1 soft wheat flour (60%), type 00 soft wheat flour, durum wheat semolina, sourdough, baker’s yeast (2%) and wheat germ (0.5%). The 500 g pack already contains yeast: add water, olive oil and salt for the three-hour recipe. Suitable for round and tray pizzas, with 12.4% protein as sold.
Contains: wheat 1 60%, wheat 00, durum wheat (semolina), active yeast 2%, wheat germ 0.5%, other ingredients
This mix already contains yeast
When you bake with it, the calculator counts it and lists only what you add to the mix.
Incomplete composition data
The label doesn't tell us everything about this flour: whether the sourdough is active or dried. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. With W 300 and 12.4% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Pizza mix containing type 1 soft wheat flour (60%), type 00 soft wheat flour, durum wheat semolina, sourdough, baker’s yeast (2%) and wheat germ (0.5%). The 500 g pack already contains yeast: add water, olive oil and salt for the three-hour recipe. Suitable for round and tray pizzas, with 12.4% protein as sold.
pizza, type-1, sourdough, semolina-blend, wheat-germ, nutritious, pre-mixed
Bakes with this flour
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Tipo 1 Pizza vs Antiqua Essenza di Grano Arso
Strength
Strong · W 300Strong · W 300P/L
—0.60Protein
12.4%—Hydration
——Maturation
——Tipo 1 Pizza vs Antiqua Essenza di Grano Arso
Tipo 1 Pizza | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | — | 0.60 |
Protein | 12.4% | — |
Hydration | — | — |
Maturation | — | — |