King Arthur Italian-Style Flour

United States

An extra-fine soft-red-wheat flour King Arthur aims at thin, crisp pizza crust. No protein percentage is published for the current pack, and the nutrition panel's 2 g per 30 g serving is too coarse a rounding to convert honestly, so no strength figure is stored.

Contains: wheat

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

King Arthur Italian-Style Flour fermentation range

The catalog window for King Arthur Italian-Style Flour is 0–36 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.