I recently was given 50 lbs of Pivetti 00 flour (not sure if mimosa?) to sample. I'm new to the whole 00 thing, and was having trouble with really slack dough. Might just need to adjust my hydration/fermentation regiment, though I haven't figured it out yet. Also, I'm seeing a degradation in the reheating capabilities compared to my go-to flour (GM Harvest King). It's more crunchy and brittle when reheated, which I'm not liking so much.
I'd love to hear other reports, as I may just be using it incorrectly.
Pivetti 00 Flour - 100%
Hydration - 63%
Salt - 2.3%
Yeast - .03(ish)%
18-24 hr room temp ferment, balled 5 or so hours before use.
Cooked in WFO - 800+ degrees
Edit: After reading the posted link (http://nybakersbench.com/?p=62
), they use 58% hydration. Maybe I'll try that out and see if the slackness is lessened