Mills of Crete (Myloi Kritis) Pizza 00 Di Forza

Name: Mills of Crete (Myloi Kritis) Pizza 00 Di Forza
Brand: Mills of Crete (Myloi Kritis)

Very StrongGreece

The strongest flour in Mills of Crete's pizza lineup. ~14% protein, designed for 48-96h cold fermentation. Professional 25kg bags. The Greek answer to Caputo Saccorosso.

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 15 h at 22°C, inside a 10–21 h window. In the fridge at 4°C, it holds 48–96 h.
Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

The strongest flour in Mills of Crete's pizza lineup. ~14% protein, designed for 48-96h cold fermentation. Professional 25kg bags. The Greek answer to Caputo Saccorosso.

Mills of Crete (Myloi Kritis) Pizza 00 Di Forza fermentation range

The catalog window for Mills of Crete (Myloi Kritis) Pizza 00 Di Forza is 48–96 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.