Molini Pizzuti Macina a Pietra Tipo 1Molini Pizzuti Macina a Pietra Tipo 1

How the calculator uses this flour

• Fermentation window. With W 360 and 12.5% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8–71 h.
• Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.