Pandough
Vesuvio

Molini Pizzuti Vesuvio

Very StrongFlag of ITItaly

Tipo 0 soft wheat flour for pizza doughs with high hydration and refrigerated fermentation.

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 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Tipo 0 soft wheat flour for pizza doughs with high hydration and refrigerated fermentation.

Molini Pizzuti Vesuvio fermentation range

The catalog window for Molini Pizzuti Vesuvio is 48–96 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.

Pandough users most often plan about 115.5 hours for this flour in Traditional Napoletana, based on 4 bakes.

high-hydration, long-fermentation, professional, neapolitan

Bakes with this flour

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Technical Specifications

Absorption
58%

Vesuvio vs La 8 Plus (Speciali con Germe)

La 8 Plus (Speciali con Germe)
La 8 Plus (Speciali con Germe)
Strength
Very Strong · W 350Very Strong · W 350
P/L
0.600.60
Protein
13%14.1%+1.1%
Hydration
——
Maturation
5.7-18.5h 22°C—