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Tradizione Napoletana

Molini Pizzuti Tradizione Napoletana

MediumFlag of ITItaly

Tipo 00 soft wheat flour for traditional Neapolitan pizza, including the wide, thin ruota di carro style.

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 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Tipo 00 soft wheat flour for traditional Neapolitan pizza, including the wide, thin ruota di carro style.

Molini Pizzuti Tradizione Napoletana fermentation range

The catalog window for Molini Pizzuti Tradizione Napoletana 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.

pizza, type-00, neapolitan, short-rise, traditional

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Tradizione Napoletana vs 00 Fast H6

00 Fast H6
00 Fast H6
Strength
Medium · W 220Medium · W 220
P/L
0.650.50-0.15
Protein
10%11.9%+1.9%
Hydration
——
Maturation
6-12h 22°C4-6h 22°C-4h