The Molini Pizzuti Pizza in Teglia Mix 10 kg is designed to produce soft and crispy doughs, thanks to a blend of carefully selected flours. Gentil Rosso semolina, an ancient wheat from the Cilento region, provides a unique and aromatic flavor profile rich in nutrients.
The addition of rice flour allows for high-hydration doughs, while soy flour adds proteins, fats, and lecithins, stabilizing the crumb. The inclusion of dried durum wheat sourdough further enriches the mix with exquisite aroma and enhances yeast activity.
This mix is ideal for medium-to-long fermentation, with a minimum recommended time of 24 hours. For the best results, a 48-hour bulk fermentation with 80% hydration is suggested. The direct method is recommended to achieve the perfect dough, resulting in a pizza with a soft interior and a crispy crust with irresistible flavor.
Ideal uses:
Pizza in Teglia (tray-baked pizza)
High-hydration doughs up to 80%
Medium to long fermentations
Choosing the Molini Pizzuti Pizza in Teglia Mix 10 kg guarantees professional-quality ingredients, carefully selected for exceptional aroma, soft texture, and crispness.
