Pandough
Pizza Napoletana (Rossa)
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Le 5 Stagioni Pizza Napoletana (Rossa)

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AVPN-approved flour developed with Associazione Verace Pizza Napoletana master pizzaioli. Comparable to Caputo Pizzeria in specs and performance. Some bakers prefer its slightly different flavor profile. Absorption min 55%, stability 10 min - very tolerant to kneading.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, 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 1.5–50 h.
  • Hydration range. From its specs, Pandough estimates 55–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

AVPN-approved flour developed with Associazione Verace Pizza Napoletana master pizzaioli. Comparable to Caputo Pizzeria in specs and performance. Some bakers prefer its slightly different flavor profile. Absorption min 55%, stability 10 min - very tolerant to kneading.

Le 5 Stagioni Pizza Napoletana (Rossa) fermentation range

The catalog window for Le 5 Stagioni Pizza Napoletana (Rossa) is 4.6–14.9 hours at 22°C (72°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.

Community bakers report their best results around 24 hours of fermentation.

Pandough users most often plan about 27 hours for this flour in Traditional Napoletana, based on 71 bakes.

pizza, neapolitan, avpn-approved, type-00, professional

Bakes with this flour

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Technical Specifications

Absorption
55%
Ash Content
0.55%

Pizza Napoletana (Rossa) vs Pizzeria

Pizzeria
Pizzeria
Strength
Strong · W 310Strong · W 270
P/L
0.600.55-0.05
Protein
13.5%12.5%-1.0%
Hydration
——
Maturation
4.6-14.9h 22°C6-14h 22°C+0h