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
Ian Spampatti flour is the professional high-strength type 0 flour for Roman pan and shovel pizza. W 390/420, hydration over 80%, fermentation 24-48 hours. Great for biga and poolish. Created for those who want champion results even at home.
€31,90
Only 3 left in stock
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Ian Spampatti’s Ian Spampatti is the professional type 0 flour designed specifically for pan pizza and Roman pala. With a W strength value between 390 and 420 and a perfectly balanced P/L ratio, it can support very high hydration doughs over 80% and extended fermentations between 24 and 48 hours.
It is the ideal flour for those who want to achieve a pan pizza with open alveolation, crisp edges and a soft, light crumb. Because of its high strength, it is also perfect for preparing pre-bakes such as biga and poolish, where the structure must hold up to long fermentations.
The high strength value ensures structure and stability even in the longest fermentations, making each batch consistent and repeatable. A professional reference that brings home the results of the best Roman pizzerias by the slice.
DATA SHEET
✅ W: 390/420
✅ P/L: 0.5/0.55
✅ Absorption: >60%
✅ Stability: 18′
✅ Fall.Num: >250″
✅ Protein: 15 g
✅ Fiber: 1.8 g
✅ Ash: 0.65%
✅ Energy: 345Kcal
✅ Hydration Max >80%
✅ Leavening 24/48 hours
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Original price was: €22,40.€19,90Current price is: €19,90.
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Do you have any questions?
It is the ideal flour for high-hydration pan pizza and pala romana. Due to W 390/420 strength it holds very hydrated doughs with open alveolation and crispy edges. Also excellent for pre-doughs such as biga and poolish.
It supports fermentations between 24 and 48 hours. Long fermentation enhances flavors and improves crispness, and is the recommended technique for getting the most out of this flour.
Optimal hydration exceeds 80%. For beginners, it is recommended to start at 75% and increase gradually, learning to handle a very stretchy and light dough.
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