Pandough
Pizza Superiore

Molino Casillo Pizza Superiore

Very StrongFlag of ITItaly

Casillo long-fermentation soft wheat flour. Stored around W 340. Slow-ground for extended pizza rises and biga work.

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 8–18 h window. In the fridge at 4°C, it holds 36–72 h.
  • Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Casillo long-fermentation soft wheat flour. Stored around W 340. Slow-ground for extended pizza rises and biga work.

Molino Casillo Pizza Superiore fermentation range

The catalog window for Molino Casillo Pizza Superiore 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, long-rise, high-hydration, slow-ground

Bakes with this flour

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Technical Specifications

Absorption
60%

Pizza Superiore vs BELLA ROMANA Mix

BELLA ROMANA Mix
BELLA ROMANA Mix
Strength
Very Strong · W 340Very Strong · W 340
Protein
13.5%14%+0.5%
Hydration
——
Maturation
8-18h 22°C48-96h 4°C+59h