Divella Farina 00 Pizza Napoletana
Strong
Divella Farina 00 Pizza Napoletana with 11.6% protein. A type 00 flour for Neapolitan pizza with a tall, soft rim. The 5 kg and professional 25 kg products share the maker’s published W range. The manufacturer’s catalog lists W 300–330.
How the calculator uses this flour
- Fermentation window. With W 315 and 11.6% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 2–51 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%.
Divella Farina 00 Pizza Napoletana with 11.6% protein. A type 00 flour for Neapolitan pizza with a tall, soft rim. The 5 kg and professional 25 kg products share the maker’s published W range. The manufacturer’s catalog lists W 300–330.
Bakes with this flour
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Technical Specifications
Absorption | 55–57% |
Falling Number | 320–350s |
Farina 00 Pizza Napoletana vs 00 ORO di Napoli
Strength
Strong · W 315Strong · W 320P/L
0.650.55-0.10Protein
11.6%13.5%+1.9%Hydration
——Maturation
—4.8-15.5h 22°CFarina 00 Pizza Napoletana vs 00 ORO di Napoli
Farina 00 Pizza Napoletana | ||
|---|---|---|
Strength | Strong · W 315 | Strong · W 320 |
P/L | 0.65 | 0.55-0.10 |
Protein | 11.6% | 13.5%+1.9% |
Hydration | — | — |
Maturation | — | 4.8-15.5h 22°C |