Pandough
Tipo 00

Molino Casillo Tipo 00

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A foundational 100% Italian wheat flour from this mill in Puglia since 1958. The W260 strength makes it forgiving for beginners while delivering authentic Italian character. Versatile enough for pizza, pasta, focaccia, and desserts, the ideal starting point for home bakers exploring Italian baking.

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 4–10 h window. In the fridge at 4°C, it holds 18–36 h.
  • Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

A foundational 100% Italian wheat flour from this mill in Puglia since 1958. The W260 strength makes it forgiving for beginners while delivering authentic Italian character. Versatile enough for pizza, pasta, focaccia, and desserts, the ideal starting point for home bakers exploring Italian baking.

Molino Casillo Tipo 00 fermentation range

The catalog window for Molino Casillo Tipo 00 is 18–36 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 hours for this flour in Traditional Napoletana, based on 7 bakes.

pizza, pasta, all-purpose, type-00, beginner-friendly, short-rise

Bakes with this flour

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Tipo 00 vs Farina W260

Farina W260
Farina W260
Strength
Strong · W 260Strong · W 260
P/L
—0.70
Protein
12%12%
Hydration
——
Maturation
4-10h 22°C—