Pandough
Tipo 00 All Purpose

Molini Pizzuti Tipo 00 All Purpose

MediumFlag of ITItaly

Fine Italian tipo 00 from Pizzuti. W200, about 11% protein. Everyday flour for cakes, biscuits, egg pasta, focaccia, and quick pizza. Finer grind than typical American all-purpose.

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 up to 21 h.
  • Hydration range. From its specs, Pandough estimates 50–58% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 56–58%.

Fine Italian tipo 00 from Pizzuti. W200, about 11% protein. Everyday flour for cakes, biscuits, egg pasta, focaccia, and quick pizza. Finer grind than typical American all-purpose.

Molini Pizzuti Tipo 00 All Purpose fermentation range

The catalog window for Molini Pizzuti Tipo 00 All Purpose is 2.7–8.7 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.

all-purpose, type-00, cakes, pasta, versatile, everyday

Bakes with this flour

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Technical Specifications

Absorption
52%
Ash Content
0.55%

Tipo 00 All Purpose vs 00 Blu

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