Shipments will be suspended from August 7 to August 21
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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
Ideal Pizza flour is type 0 for Neapolitan pizza, classic, modern and Roman round pizza and focaccia. W MAX 270, hydration up to 65%, fermentation up to 24 hours. Perfect for direct doughs with short to medium fermentations.
€2,90
In stock
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Ideale per Pizza is a type 0 wheat flour designed for making Neapolitan-type pizzas, classic, modern and Roman round pizzas and some types of focaccia. Thanks to its balanced technical profile, it is perfectly suited for direct doughs with short to medium fermentations up to 24 hours.
With an optimal hydration of up to 65 percent, it provides a workable and consistent dough, ideal for those who want to approach round pizza with a professional flour that is also manageable at home.
INGREDIENTI PRINCIPALI
Wheat flour type 0
DATA SHEET
✅ W: MAX 270
✅ P/L: 0.55
✅ Absorption: 56%
✅ Stability: 7′
✅ Fall.Num: >300″
✅ Protein: 11.9 g
✅ Fiber: 2.1 g
✅ Ash: 0.65%
✅ Energy: 343 Kcal
✅ Hydration Max >65%
✅ Fermentation Max 24 hrs.
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Do you have any questions?
It is the ideal flour for Neapolitan pizza, classic, modern and Roman round pizza and focaccia. It is suitable for direct doughs with short to medium fermentations up to 24 hours.
Optimal hydration is between 60% and 65%. It is also a manageable flour for those starting out with Neapolitan pizza because of its good stability and workability.
Supports fermentations up to 24 hours. The optimal window is between 8 and 16 hours for direct doughs, with excellent results even with biga at 16 to 18 hours.
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