Superiore
Le 5 Stagioni
Balanced Type 00 flour with W330 strength - perfect for 18-hour rises. Very tolerant to kneading (13 min stability). A versatile choice between basic Neapolitan and long-fermentation flours. Well-suited for busy pizzerias that need consistent results across varying schedules.
Optimal hydration: 62% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-18 hoursat 22°C
Official18h lifting time. W330.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 57% |
Ash Content | 0.55% |
Le 5 Stagioni Superiore is a type 00 flour, W330 strength, 13% protein, a P/L ratio of 0.60, a recommended hydration range of 62–70%, and 57% absorption. Balanced Type 00 flour with W330 strength - perfect for 18-hour rises. Very tolerant to kneading (13 min stability). A versatile choice between basic Neapolitan and long-fermentation flours. Well-suited for busy pizzerias that need consistent results across varying schedules. It ferments best over 8–18 hours at room temp (22°C). 18h lifting time. W330.