Type 0 soft wheat flour appreciated by true pizza makers for its moderate-strength dough characteristics. W290 with balanced tenacity and extensibility makes it ideal for pizza and focaccia with medium leavening times. Careful grain selection ensures consistent quality and predictable fermentation behavior.
Type 0 soft wheat flour appreciated by true pizza makers for its moderate-strength dough characteristics. W290 with balanced tenacity and extensibility makes it ideal for pizza and focaccia with medium leavening times. Careful grain selection ensures consistent quality and predictable fermentation behavior.
The catalog window for Molino Casillo Zero M is 12–20 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 8 hours for this flour in Traditional Napoletana, based on 6 bakes.
pizza, focaccia, type-0, medium-fermentation, professional, balanced
Absorption | 57% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
Zero M | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.60 | 0.55-0.05 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | 8-12h 22°C | — |
