Italiamo (Lidl) Doppio Zero
StrongGermany
Sold beside Italiamo Nuvola in the same promotion week, at the same price, in the same 1 kg bag. The front says Doppio Zero and lists pizza, ciabatta and focaccia. Pack reports put it at 13% protein, the same figure quoted for Nuvola, and neither carries a published W. The practical difference is the grind rather than the strength: this is the finer 00 milling, so it drinks slightly less water and suits a tighter, crisper base, while Nuvola's type 0 leans airy. If you only take one home, take the one that matches the crumb you want, not the one with the nicer name.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Sold beside Italiamo Nuvola in the same promotion week, at the same price, in the same 1 kg bag. The front says Doppio Zero and lists pizza, ciabatta and focaccia. Pack reports put it at 13% protein, the same figure quoted for Nuvola, and neither carries a published W. The practical difference is the grind rather than the strength: this is the finer 00 milling, so it drinks slightly less water and suits a tighter, crisper base, while Nuvola's type 0 leans airy. If you only take one home, take the one that matches the crumb you want, not the one with the nicer name.
Bakes with this flour
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Doppio Zero vs Bio Dinkel-Pizzamehl "Speciale" Type 00
Strength
StrongStrongProtein
13%13%Hydration
——Maturation
—6-12h 22°CDoppio Zero vs Bio Dinkel-Pizzamehl "Speciale" Type 00
Doppio Zero | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |