Bongiovanni Pizza e Focaccia
StrongItaly
Current 1 kg house bag for classic, teglia and contemporary pizza plus focaccia, including Genovese. Mill shop: Tipo 0, W 250, protein 12.5 g, P/L 0.50-0.60. Aimed at doughs up to 24 h. Distinct from Vera (00, W 300) and from the older Farina Per pizza listing still in the shop.
How the calculator uses this flour
- Fermentation window. With W 250 and 12.5% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Current 1 kg house bag for classic, teglia and contemporary pizza plus focaccia, including Genovese. Mill shop: Tipo 0, W 250, protein 12.5 g, P/L 0.50-0.60. Aimed at doughs up to 24 h. Distinct from Vera (00, W 300) and from the older Farina Per pizza listing still in the shop.
Bakes with this flour
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Pizza e Focaccia vs Infibra Zero+ W250
Strength
Strong · W 250Strong · W 250P/L
0.550.60+0.05Protein
12.5%11%-1.5%Hydration
——Maturation
——Pizza e Focaccia vs Infibra Zero+ W250
Pizza e Focaccia | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.55 | 0.60+0.05 |
Protein | 12.5% | 11%-1.5% |
Hydration | — | — |
Maturation | — | — |