Pandough
TIPO “00”

Molini Pizzuti TIPO “00”

MediumFlag of ITItaly

All-purpose tipo 00 from Pizzuti. W200, about 11.5% protein. Fine enough for cakes, biscuits, fresh pasta, and quick focaccia or pizza. Not built for long fermentation.

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 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

All-purpose tipo 00 from Pizzuti. W200, about 11.5% protein. Fine enough for cakes, biscuits, fresh pasta, and quick focaccia or pizza. Not built for long fermentation.

Molini Pizzuti TIPO “00” fermentation range

The catalog window for Molini Pizzuti TIPO “00” 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.

all-purpose, type-00, short-rise, pasta, pastry

Bakes with this flour

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TIPO “00” vs 00 Blu

00 Blu
00 Blu
Strength
Medium · W 200Medium · W 200
P/L
0.600.50-0.10
Protein
11.5%11%-0.5%
Hydration
——
Maturation
2.7-8.7h 22°C—