Pandough
Americana

Mulino Caputo Americana

Very StrongFlag of ITItaly

Tipo 00 from Mulino Caputo for American-style pizza in any oven. W 360-380, P/L 0.45-0.50, 14.25% protein. Stronger than Neapolitan bags; built for NY and neo-Neapolitan doughs that need chew and browning at home-oven heat.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Tipo 00 from Mulino Caputo for American-style pizza in any oven. W 360-380, P/L 0.45-0.50, 14.25% protein. Stronger than Neapolitan bags; built for NY and neo-Neapolitan doughs that need chew and browning at home-oven heat.

Mulino Caputo Americana fermentation range

The catalog window for Mulino Caputo Americana is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, ny-style, neo-neapolitan, type-00, home-oven, high-protein

Bakes with this flour

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Technical Specifications

Ash Content
0.55%

Americana vs Anima di Grano Midi 00 3

Anima di Grano Midi 00 3
Anima di Grano Midi 00 3
Strength
Very Strong · W 370Very Strong · W 375
P/L
0.470.65+0.18
Protein
14.25%13%-1.3%
Hydration
——
Maturation
6.3-20.5h 22°C—