Pandough
Zero L

Molino Casillo Zero L

Very StrongFlag of ITItaly

Casillo Zero L Tipo 0 from its professional pizza range. Sell sheet: W 340, ~13.5% protein s.s., P/L 0.6, 59% absorption, FN 325. Built for medium-long ferments and high hydration.

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 10 h at 22°C, inside a 6–16 h window. In the fridge at 4°C, it holds 36–72 h.
  • Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Casillo Zero L Tipo 0 from its professional pizza range. Sell sheet: W 340, ~13.5% protein s.s., P/L 0.6, 59% absorption, FN 325. Built for medium-long ferments and high hydration.

Molino Casillo Zero L fermentation range

The catalog window for Molino Casillo Zero L is 36–72 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, professional, type-0, high-hydration, premium, slow-ground, medium-long-rise

Bakes with this flour

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Technical Specifications

Absorption
59%
Falling Number
325s

Zero L vs BELLA ROMANA Mix

BELLA ROMANA Mix
BELLA ROMANA Mix
Strength
Very Strong · W 340Very Strong · W 340
P/L
0.60—
Protein
13.5%14%+0.5%
Hydration
——
Maturation
6-16h 22°C48-96h 4°C+61h