Pandough
Costa d'Amalfi

Molini Pizzuti Costa d'Amalfi

StrongFlag of ITItaly

Tipo 0 soft wheat flour for pizza doughs with medium to long fermentation.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
  • Hydration range. From its specs, Pandough estimates 57–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Tipo 0 soft wheat flour for pizza doughs with medium to long fermentation.

Molini Pizzuti Costa d'Amalfi fermentation range

The catalog window for Molini Pizzuti Costa d'Amalfi 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 40 hours for this flour in Traditional Napoletana, based on 24 bakes.

neapolitan, medium-fermentation, professional, golden-crust, pizza, long-fermentation

Bakes with this flour

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Technical Specifications

Absorption
57%

Costa d'Amalfi vs Caprese

Caprese
Caprese
Strength
Strong · W 300Strong · W 300
P/L
0.650.65
Protein
13%13%
Hydration
——
Maturation
4.6-14.9h 22°C—