Pandough
Classica (Doppio Zero)

Mulino Caputo Classica (Doppio Zero)

MediumFlag of ITItaly

Tipo 00 Extra / Doppio Zero from Mulino Caputo. W 220-240, P/L 0.50-0.60, 12% protein on the current Classica page. Soft, short-fermentation flour for everyday pizza, bread and pastry. 1 kg bags often print Doppio Zero; larger bags print Classica.

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 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds 4–24 h.
  • Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Tipo 00 Extra / Doppio Zero from Mulino Caputo. W 220-240, P/L 0.50-0.60, 12% protein on the current Classica page. Soft, short-fermentation flour for everyday pizza, bread and pastry. 1 kg bags often print Doppio Zero; larger bags print Classica.

Mulino Caputo Classica (Doppio Zero) fermentation range

The catalog window for Mulino Caputo Classica (Doppio Zero) is 4–24 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.

Pandough users most often plan about 16.5 hours for this flour in Traditional Napoletana, based on 9 bakes.

pizza, all-purpose, beginner-friendly, type-00, short-fermentation, versatile

Bakes with this flour

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Technical Specifications

Ash Content
0.55%

Classica (Doppio Zero) vs Organic 00

Organic 00
Organic 00
Strength
Medium · W 230Medium · W 230
P/L
0.550.55
Protein
12%11.5%-0.5%
Hydration
——
Maturation
3.2-10.1h 22°C3.2-10.1h 22°C