Pandough
Tipo 0 Pizza

Molini Pizzuti Tipo 0 Pizza

StrongFlag of ITItaly

Tipo 0 soft wheat flour for pizza.

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 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
  • Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Tipo 0 soft wheat flour for pizza.

Molini Pizzuti Tipo 0 Pizza fermentation range

The catalog window for Molini Pizzuti Tipo 0 Pizza is 3.6–11.1 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 35 hours for this flour in Traditional Napoletana, based on 4 bakes.

pizza, type-0, everyday, light, digestible

Bakes with this flour

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Technical Specifications

Absorption
54%
Ash Content
0.65%

Tipo 0 Pizza vs Infibra Zero+ W250

Infibra Zero+ W250
Infibra Zero+ W250
Strength
Strong · W 250Strong · W 250
P/L
0.650.60-0.05
Protein
10%11%+1.0%
Hydration
——
Maturation
3.6-11.1h 22°C—