Mills of Crete (Myloi Kritis) Pizza 00 Napoletana

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

StrongGreece

Neapolitan-style 00 pizza flour from Mills of Crete (Heraklion). Part of a professional three-tier pizza flour system (Romana/Napoletana/Di Forza). Designed for 24-48h fermentation. Selected premium wheat. 25kg professional bags.

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 7.5 h at 22°C, inside a 5–10 h window. In the fridge at 4°C, it holds 24–48 h.
Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Mills of Crete (Myloi Kritis) Pizza 00 Napoletana fermentation range

The catalog window for Mills of Crete (Myloi Kritis) Pizza 00 Napoletana 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.