Pandough
Superiore

Le 5 Stagioni Superiore

Very StrongFlag of ITItaly

Le 5 Stagioni Superiore Tipo 00. Catalog W 330 (-10/+30), min ~13% protein. Balanced for roughly 18-hour rises and mixed direct/indirect doughs.

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 13 h at 22°C, inside a 8–18 h window. In the fridge at 4°C, it holds 18–64 h.
  • Hydration range. From its specs, Pandough estimates 57–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Le 5 Stagioni Superiore Tipo 00. Catalog W 330 (-10/+30), min ~13% protein. Balanced for roughly 18-hour rises and mixed direct/indirect doughs.

Le 5 Stagioni Superiore fermentation range

The catalog window for Le 5 Stagioni Superiore is 8–18 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.

Pandough users most often plan about 23.5 hours for this flour in Traditional Napoletana, based on 4 bakes.

pizza, professional, type-00, neapolitan, long-fermentation

Bakes with this flour

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Technical Specifications

Absorption
57%
Ash Content
0.55%

Superiore vs Focaccia Forte

Focaccia Forte
Focaccia Forte
Strength
Very Strong · W 330Very Strong · W 330
P/L
0.600.60
Protein
13%14%+1.0%
Hydration
——
Maturation
8-18h 22°C—