Pandough
Pizza a Metro
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Mulino Caputo Pizza a Metro

StrongFlag of ITItaly

Tipo 00 from Mulino Caputo for pizza al metro, pala, teglia and focaccia. W 310-330, P/L 0.45-0.50, 13.5% protein. Calibrated for high-hydration sheet doughs.

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 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 5.5–62 h.
  • Hydration range. From its specs, Pandough estimates 61–70% 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 pizza al metro, pala, teglia and focaccia. W 310-330, P/L 0.45-0.50, 13.5% protein. Calibrated for high-hydration sheet doughs.

Mulino Caputo Pizza a Metro fermentation range

The catalog window for Mulino Caputo Pizza a Metro is 5.4–17.5 hours at 22°C (72°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, type-00, roman-style, ny-style, high-protein, AVPN

Bakes with this flour

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Technical Specifications

Ash Content
0.55%

Pizza a Metro vs 00 ORO di Napoli

00 ORO di Napoli
00 ORO di Napoli
Strength
Strong · W 320Strong · W 320
P/L
0.470.55+0.08
Protein
13.5%13.5%
Hydration
——
Maturation
5.4-17.5h 22°C4.8-15.5h 22°C-1h