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Pizza Oro

Molino Casillo Pizza Oro

MediumFlag of ITItaly

Casillo remilled durum semolina (Pizza Oro). Casillo publishes W 240. Durum color and chew for pizza blends, focaccia, and breads. Contains gluten.

Contains: durum wheat (re-milled semolina)

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 h at 22°C, inside a 4–8 h window. In the fridge at 4°C, it holds up to 18 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%.

Casillo remilled durum semolina (Pizza Oro). Casillo publishes W 240. Durum color and chew for pizza blends, focaccia, and breads. Contains gluten.

Molino Casillo Pizza Oro fermentation range

The catalog window for Molino Casillo Pizza Oro is 4–8 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, focaccia, semola, semola-rimacinata, durum-wheat, double-milled, rustic, traditional

Bakes with this flour

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Technical Specifications

Absorption
61%
Ash Content
0.75%
Mix Time
8-12 min

Pizza Oro vs Semola rimacinata di grano duro – lunghe

Semola rimacinata di grano duro – lunghe
Semola rimacinata di grano duro – lunghe
Strength
Medium · W 240Medium · W 240
P/L
0.80—
Protein
13.5%13.5%
Hydration
——
Maturation
4-8h 22°C—