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
Ideale per Pizza is a type 0 flour 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 fermentation.
€2,90
Only 3 left 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%, it gives a workable, consistent dough, ideal for anyone who wants to get started with round pizza using a professional flour that is also easy to handle at home.
INGREDIENTI PRINCIPALI
Type 0 soft wheat flour
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.
RELATED PRODUCTS
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 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.
It supports fermentation of up to 24 hours. The optimal window for direct doughs is 8 to 16 hours, and it also gives excellent results with a 16–18 hour biga.
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