Molino Denti Per Pizza FSD

StrongItaly

Published spec: type 0, protein 11.8%, W 250 to 270, P/L 0.5 to 0.7. The consumer Selezione Denti pizza bag, a Tipo 0 for ferments up to 5 hours, sold in the shop from 1 kg bags. Sold as 1 kg and 5 kg bags. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 260 and 11.8% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 31 h.
Hydration range. From its specs, Pandough estimates 58–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Per Pizza FSD fermentation range

The catalog window for Molino Denti Per Pizza FSD is 0–31 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.