Pandough
Pizza Napoletana Verde
VERACE PIZZA NAPOLETANA • APPROVED • VERACE PIZZA NAPOLETANA • APPROVED •
AVPN

Le 5 Stagioni Pizza Napoletana Verde

MediumFlag of ITItaly

Type 00 flour for simple and direct Neapolitan dough. Quickly reaches optimal gluten conformation, easy to stretch and shape. Recommended for same-day doughs. AVPN approved supplier.

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 10 h at 22°C, inside a 8–12 h window. In the fridge at 4°C, it holds 24–48 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%.

Type 00 flour for simple and direct Neapolitan dough. Quickly reaches optimal gluten conformation, easy to stretch and shape. Recommended for same-day doughs. AVPN approved supplier.

Le 5 Stagioni Pizza Napoletana Verde fermentation range

The catalog window for Le 5 Stagioni Pizza Napoletana Verde is 24–48 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.

Pandough users most often plan about 18 hours for this flour in Traditional Napoletana, based on 6 bakes.

neapolitan, same-day, direct-method, AVPN, beginner-friendly

Bakes with this flour

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Technical Specifications

Absorption
55%
Ash Content
0.55%

Pizza Napoletana Verde vs 00 Fast H6

00 Fast H6
00 Fast H6
Strength
Medium · W 220Medium · W 220
P/L
0.550.50-0.05
Protein
11.5%11.9%+0.4%
Hydration
——
Maturation
8-12h 22°C4-6h 22°C-5h