Tipo 1 Pizza
Molino Vigevano
A sophisticated all-in-one Type 1 blend containing soft wheat flour (60%), Type 0 flour (20%), natural sourdough powder (8%), durum wheat semolina (8%), brewer's yeast (2%), and vital wheat germ (2%). The pre-dosed sourdough ensures complete dough maturation and improved digestibility. Higher fiber content from Type 1 flour adds nutritional value and rustic character. Ideal for both flat pizza and pan pizza, producing either a high, soft texture or crispy finish depending on preparation.
Optimal hydration: 60% – 68%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
OfficialPre-mixed with sourdough for complete leavening. Semolina adds texture while wheat germ provides nutrition.
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Technical Specifications
Absorption | 60% |
Ash Content | 0.7% |
Molino Vigevano Tipo 1 Pizza is W300 strength, 14.5% protein, a P/L ratio of 0.60, a recommended hydration range of 60–68%, and 60% absorption. A sophisticated all-in-one Type 1 blend containing soft wheat flour (60%), Type 0 flour (20%), natural sourdough powder (8%), durum wheat semolina (8%), brewer's yeast (2%), and vital wheat germ (2%). The pre-dosed sourdough ensures complete dough maturation and improved digestibility. Higher fiber content from Type 1 flour adds nutritional value and rustic character. Ideal for both flat pizza and pan pizza, producing either a high, soft texture or crispy finish depending on preparation. It ferments best over 8–24 hours at room temp (22°C). Pre-mixed with sourdough for complete leavening. Semolina adds texture while wheat germ provides nutrition.
pizza, type-1, sourdough, semolina-blend, wheat-germ, nutritious, pre-mixed