Divella Farina 00 Pizza Super
Strong
Divella Farina 00 Pizza Super with 11% protein. A professional pizza flour for pizza al taglio and pizzas with a soft, developed rim. The manufacturer places it in its medium-fermentation range. The manufacturer’s catalog lists W 250–280.
How the calculator uses this flour
- Fermentation window. With W 265 and 11% 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 37 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Divella Farina 00 Pizza Super with 11% protein. A professional pizza flour for pizza al taglio and pizzas with a soft, developed rim. The manufacturer places it in its medium-fermentation range. The manufacturer’s catalog lists W 250–280.
Bakes with this flour
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Technical Specifications
Absorption | 54–56% |
Falling Number | 310–340s |
Farina 00 Pizza Super vs 00 Speedy H10
Strength
Strong · W 265Strong · W 270P/L
0.650.55-0.10Protein
11%12.7%+1.7%Hydration
——Maturation
—8-10h 22°CFarina 00 Pizza Super vs 00 Speedy H10
Farina 00 Pizza Super | ||
|---|---|---|
Strength | Strong · W 265 | Strong · W 270 |
P/L | 0.65 | 0.55-0.10 |
Protein | 11% | 12.7%+1.7% |
Hydration | — | — |
Maturation | — | 8-10h 22°C |