Built for classic, at-home Italian pizza, Molini Pizzuti Flour for Pizza is a Type 0 soft-wheat flour calibrated for an elastic dough with good leavening and a light, digestible crust. Great for same-day to ~24 h schedules. For extra flavor, bulk briefly at room temp, cold-retard, then ball and temper before baking.
Specifications for product Molini Pizzuti Tipo 0 Pizza Flour (1kg/2.2lbs)
Flour Properties
Weight
2.2 lb
Coarseness
How finely the flour is ground
Tipo 0
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
250
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,65
Protein%
12%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
